You can sprinkle the pecans and pumpkin seeds on top right before baking to keep them crunchy, and uncover for the last 10–15 minutes so the nuts and seeds can toast nicely. Fat-free Greek yogurt works fine, though the bread will be slightly less rich and moist.

Yes, you can definitely use only brown sugar

Can J just only use brown sugar?

Yes! Fresh pumpkin works great for pumpkin bread. Just roast or steam it until tender, then puree until smooth. Make sure to drain excess moisture if it’s watery.

Gluten-free flours can absorb more liquid, so you may need to increase the liquid slightly (e.g., add 1–2 tablespoons of extra pumpkin puree or non-dairy milk if the batter feels too thick).
Combine substitutes carefully to maintain the right texture. For example, using applesauce for eggs will pair well with a gluten-free flour blend to keep the bread moist and tender.