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Pumpkin Bread

What you need: 

1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute for 2 eggs
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves

What you do: 

Mix dry ingredients, mix wet ingredients, and stir them together. Bake in a greased loaf pan at 350 degrees for 65-70 minutes. Let cool for at least 10 minutes, then remove from loaf pan to a plate.

Preparation Time: 
Cooking Time: 
Servings: 
6-10
Recipe Category: 

SO HOW'D IT GO?

Some of those who had problems with the center being undercooked in this recipe: My advice is to leave out the egg replacers and applesauce. The recipe calls for too many wet binding agents, and will therefore leave you with the wet center. Using just a little extra canned pumpkin, or three tablespoons of applesauce is what helped me through this one, particularly because I neither had applesauce nor a store-bought egg replacer like Ener-G (which I can't find anywhere nearby. Closest I can get is two states away!) It also doesn't hurt to reduce the sugar and use the regular amount of pumpkin. But the applesauce plus the egg replacer (applesauce being a common egg replacer, as well*) means the recipe won't cook as it should.

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Oh man, this was a mess. I did everything as instructed, but it didn't turn out right at all. I mixed it only enough to incorporate the ingredients, so as not to create too much gluten. I cooked it for over two hours. It never stopped being gooey(and not in the ok brownieish kind of way), and it's also kind of weird and rubbery. Also too sweet, even for a sweet bread(and I'm not an uber health junkie who doesn't like much sugar), but tolerable. I don't really know how I'd begin saving this, sadly. I hope it's better after it sits a day.

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i cooked it for 100 minutes and it never set in the center. I was really disappointed. Not sure what i did wrong. I followed the directions and measured everything. I did use silken tofu as my egg replacer, never had a problem with that in the past.

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Yum!  This is fantastic!  I didn't have applesauce, so I used homemade apple butter and then omitted the spices.  I also used 1/2 cup of maple syrup in place of the sugar and it is plenty sweet (probably because the apple butter was sweetened).  I put it into two mini loaf pans and sprinkled walnuts on top and one of them is going to my downstairs neighbor for his birthday!

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I always convert things to whole wheat pastry flour and it works well, keeping a very similar texture. Remember wwpf is made from a lighter wheat.  If you're hesitant, perhaps do half whole wheat, then see if you feel comfortable switching more next time. It will probably be more dense and you'll need more liquid.

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Mmm.. I love pumpkin, and I'm dying to try this recipe, but I'd like to know if it's a good idea to make it with whole wheat? Even partly?

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Mmmm, this is really good! Smells gggreat too! The only problem I have with making bread is the pan I have. My bread never seems to rise or cook all the way! I can't figure out why, I have tried to make a wheat bread recipe before and had to throw it out because it just wouldn't cook and it ended up tasting terrible. Does anyone have any suggestions? Should I get a new pan? It was just a cheap pan I got at Wal-Mart one day, so that could be why.

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It was a major hit at our potluck. Perfect spice amount. The applesauce coagulates and creates little apple chunks in the center. The only complaint was that it was too dense and rubbery. I let it cool, but it was too rubbery to cut it, almost like rubber jello.

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Great recipe!  My modifications:

1. used 1/2 cup of agave nectar and 1/2 cup of maple syrup instead of any sugar
2. soymilk instead of water
3. added orange-infused dried and sweetened cranberries and walnuts

Was scrumptious!

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APPLELOVER:

I used soymilk instead of water (vanilla).

I didn't use hemp flour, but I did use 1/4 cup of molasses, and 3/4 a cup of sugar, and it turned out just fine.

In fact, it had a nice sweet taste, but not overly sweet.

Hope that helps.

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