Pumpkin Bread II
I am an inexperienced baker. I had never made bread before last night, but I made pumpkin bread last night using this recipe as a base.
My bread was easy to make, and it was delicious. It hasn't even been 24 hours, and one loaf has been devoured...and 1/3rd of the other loaf is gone.
I did make a few changes though.
I replaced the one cup of oil with 1 cup unsweetened apple sauce.
I only used one cup of sugar and 8 packets of stevia in place of the 3 cups sugar.
I used 100% whole wheat flour instead of all purpose flour (as well as 1/4 cup wheat germ and 1/4 cup ground flax seeds)
I sprinkled a teaspoon of sugar on top of each loaf before baking.
I spiced it up a little also. I used 1 and 1/2 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, 1/2 teaspoon ground ginger, and 1/2 teaspoon nutmeg.
I also added 1/2 cup grated zucchini to the batter of the second loaf.
Despite all these substitutions...the bread was extremely moist (but firm).
The way I made it may not be sweet enough for some, but it was perfect for me. Others pumpkins bread is more like cake than bread...but this is definately more like bread.
My family loved this bread. My Mom asked for seconds and then thirds!!! She rarely even asks for seconds.
Next time, I'll up the pumpkin by 1/2 a cup. I really like pumpkin.
4 users found this review helpful
May 14, 2008