For my first contribution to moments I could talk about how I never finished the laundry this weekend,because I didn't, or I could mention how the toys from yesterday are still all over the floor in the living room, because they are, or I could even mention that I didn't even get started on the curtains that I thought would be completed this weekend. Instead I will talk about the pumpkin bread that we made yesterday. Monday is my day home with the girls, and yesterday it was pouring down rain. So I decided it was a perfect day to bake. Together we decided we would make apple sauce, banana bread, and pumpkin bread. The apple sauce came out pretty good, although after it was done my 3 year old declared that she didn't like apple sauce and wasn't eating it. I never made it to the banana bread because I ran out of sugar making the pumpkin bread. And, the pumpkin bread, well it resembled a pumpkin brick more than bread. I halved the sugar in the recipe, but I don't think that should have mattered. I don't know what went wrong.
So, now I am going to ask for help, does anyone have a good recipe for pumpkin bread? A recipe that results in a bread that is not too oily or too sweet? I am looking forward to reading more moments.
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8 comments:
It looks like maybe it just didn't cook long enough...
My favorite pumpkin bread recipe comes from an old cookbook my mother gave me when I got my first apartment.
2 cups a.p. flour
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ginger or cloves (sometimes I use both)
1 cup pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
1. Grease the bottom and sides of a 9x5x3-inch loaf pan
2. In a large mixing bowl combine 1 cup flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger or cloves. Add pumpkin, milk, eggs, and shortening. beat with an electric mixer on low speed till blended. Beat on medium to high speed for 2 minutes. Add remaining flour, beat till blended
3. Spoon batter into prepared pan. Bake in 350-degree oven 60-65 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove loaf from pan. Cool completely or a wire rack.
Hope it works for you!
ok so i don't know ONE for pumpkin bread but i have a pumpkin muffin one and a few others...
this one comes from the post punk vegan kitchen
Pumpkin Muffins
Submitted by Isa
prep time: 7 minutes | cooking time: 27 - 30 minutes | makes 6 jumbo muffins
These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.
Equipment:
Jumbo muffin tin
Ingredients
1 3/4 cups flour
1 1/4 cups sugar (we at least halve this)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt (we never have and just leave out)
1/2 cup soymilk (we use ricemilk)
1/2 cup vegetable oil
2 tablespoons molasses
Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.
Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
creamy pumpkin brown rice from whole foods recipes. the kids love this. we eat it for breakfast too.
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2377
Serves 8 to 10
This brown rice dish, cooked with puréed pumpkin and vegetable broth, yields creamy, risotto-like results.
Ingredients
3 tablespoons olive oil
1 white or yellow onion, chopped
2 cups uncooked brown basmati rice
1 (15-ounce) can pumpkin purée
6 cups low-sodium chicken or vegetable broth
3 bay leaves
Salt and pepper to taste
Method
In a large pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Add rice and stir to coat with oil. Toast rice, stirring often, until fragrant, 3 to 4 minutes more. Meanwhile, whisk together pumpkin purée and broth in a large bowl.
Stir broth mixture and bay leaves into pot, season with salt and pepper and bring to a boil. Reduce heat to medium low, cover and cook, stirring occasionally to keep rice from sticking to the bottom of the pot, until liquid is absorbed and rice is cooked through and creamy, about 45 minutes. Transfer to a bowl and serve immediately.
pumpkin waffles. a FAV here
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=96
Pumpkin Waffles
Submitted by Isa
prep time: 10 minutes | cooking time: 20-40 minutes | makes 16 waffles
I used to serve these at Sunday Brunch at the doghouse, a loft in Brooklyn I used to live in. It was so great to smell these cooking on those freezing cold winter mornings. Yeah, we had no heat, but we compensated with the best vegan waffles you'll ever have. Serve with maple syrup and tempeh bacon.
Equipment:
A Waffle iron, mixing bowls, a wisk or a strong fork
Ingredients
2 1/2 cups all purp flour
1/3 cup demerrara or brown sugar (we use maple syrup instead)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt (we leave this out)
2 cups soymilk (we use ricemilk)
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla
Directions
Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I've made belgian ones, too.
and banana bread. i kind of converted this from some random town cookbook i found at my mom's.
sorry, i got carried away :)
4 bananas
1/2c maple syrup
1 1/2c spelt flour
1 tsp salt
1 tsp baking soda
oven to 350. loaf pan. mix oil and syrup add rest. mash bananas separate and add. bake about 1 hour.
It looks like you are set with pumpkin recipes. I have a pretty good one as well...but it never tastes the way my coworker makes it. When I try it out it ends up like yours (which is good and rich!!!!)
I don't have a recipe for pumpkin bread, but I make awesome pumpkin-chip muffins that my kids gobble down. I posted it last month on my blog. Check out October's archives. Happy baking.
-- Jodi B.
Hey, thanks for stopping by my blog...I see then that you've seen the pumpkin bread (bundt) recipe I used and I've got to be honest, it was a GEM! Good luck!
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