Saturday, October 22, 2011

Pumpkin Bread

It is the season ( you have to be jolly at all times me thinks so the song never made sense) to make all things pumpkin.  Starting off the season is... drum roll please
Pupmkin bread.
I have been using this recipe to make muffins for the past 3 years now and it has never failed.
http://muffintop.wordpress.com/2006/11/03/pumpkin-muffins/

In my first iteration, I used applesauce to veganize the recipe but subsequent reading of the posts and comments suggested that the bread was better with a full can of pumpkin. One more less ingredient and this makes a bread full of pumpkin flavor.

I have followed the original recipe with a few minor adjustments noted here.Baked at 350deg F for about an hour  in a loaf pan

* You might want to reduce the baking time a little. My loaf cracked on the top.. it was still good.

NGREDIENTS:
1.5 cups all-purpose flour

1 c whole wheat flour
1/2 c all purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp coriander (because it was there)





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