Very yummy! I made a batch into muffins with a few adjustments to the recipe. The main trick for me was to only fill the paper muffin cups half full. Those were done in about 16 minutes and were light and fluffy. Cups I'd filled about 3/4 full rose too much initially and then deflated but were still moist and delicious! A single batch would have made a dozen muffins had I filled them half way full.
I substituted honey for sugar (using 1/3 cup honey) plus a bit of stevia and added two pinches of baking soda to counter the acidity of the honey. I also increased the baking mix to 1.5 cups and added vanilla extract. I also skipped the topping. In the future, I'd skip the extra baking soda (especially since I live at high altitude).
Very nice, moist, yummy muffins with great flavor. Also, thanks for clarifying that the recipe only calls for a cup of canned pumpkin. I read this incorrectly at first, thinking it said one can.
Grateful to have this handy baking mix! Tried it with peach, blueberry, plum muffins this summer substituting honey as above and adding a little coconut flour --- holy cow, they were good!

I have been making this for my family for years. Made it today. I make it either as muffins or a bread pan. I haven't made it bundt or springform. This tastes like heaven. Even my husband who doesn't enjoy my GF creations most of the time, LOVES this and my kids. We don't use nuts because the kids don't prefer them. I bake the muffins at 350 for about 16 mins. I always start with less time. Because of the butter/ sugar topping it's harder to tell if the muffin itself is done. They are denser then a normal muffin. Excellent, yummy treat.

This recipe makes the best pumpkin bread ever! It's so moist and delicious even my family who aren't gluten free love and request it. For special occasions I serve it warm with a bit of whipped cream or vanilla ice cream on top. It disappears fast in my house!

This recipe is awesome! I have made this at least a dozen times for parties where all the people are gluten eaters and they all love it. People always take a small piece to be polite and then ask for more because they are so impressed. I like to leave it slightly undercooked and the consistency is more like pie than bread. I'm not sure what the fails above are from. Follow the directions and it should be amazing.

This was the first gluten free "quick bread" recipe that resulted in a deliciously moist bread AND had a fully cooked center. I checked it at 40 minutes but I was perfect at 50 minutes. I am preparing it again for Thanksgiving and need to prepare two loaves.
Do you recommend doubling this recipe or preparing and mixing it twice. I appreciate all recipes - especially GF recipes - that include this information.