Tuesday, November 9, 2010

Pumpkin Spice Bread ~ page 325

Well, Carissa's bread inspired me I guess, along with the 15 pound pumpkin I roasted and pureed! I made a giant batch of pumpkin soup as I was making this Pumpkin Spice Bread. I made a slew of modifications though, since I was wanting a healthier bread for the family and freezer. I used 2c regular flour plus 1c whole wheat plus 1/3c flaxmeal. Also subbed half the oil for applesauce, and added 1tsp baking powder to help with the whole wheat flour I used.

My pumpkin was much more runny than canned would have been, so I measured out 2 cups and let it drain a while.

Then I realized I'd be adding 1c of water back to the recipe, so I added to my pumpkin liquid to get to the 1 cup. And these are the random but delicious cakes I got... They were light and fluffy and moist - highly recommended!!

This last one is a vintage tin that bakes little loves about double the size of a muffin, maybe a little less. They were really cute and a nice portion size. It was handed down to me by Janice when she found it wouldn't fit in her new house's little oven!

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