Pumpkin Patch Bread
#111317 - 10/08/04 06:34 AM
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AnneV
Reged: 06/10/04
Posts: 160
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1 1/2 cup sugar
1 cup canned pumpkin
1/2 cup canola oil (or 1/4 cup canola oil and 1/4 cup applesauce)
1/2 cup water
2 eggs (eggbeaters)
1 2/3 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon each:
ground cloves, cinnamon and nutmeg
1/2 cup baking powder
In large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well.
Pour into greased 9 x 5 x 3 inch loaf pan. BAke 350 for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cook. Yield 1 loaf.
Original recipe from Taste of Home magazine.
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Does this really call for 1/2 cup baking powder???
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Bump!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Yikes! Will check the recipe when I get home.... Anne
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There is an error in the recipe. 1/2 cup of baking soda is not correct. Please change that to 1/4 teaspoon. The recipe also calls for 1/2 cup chopped pecans. I do not use nuts in breads and did not include it. I apologize for the confusion. Anne
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Am not having a good day...the baking soda should be powder... Anne
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Could you repost this, I am confused as to what
the measurements are for the baking powder and
baking soda. Just a little confused today.
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Coincidently, I used 4 Tbsp of baking powder since I thought 1/2 cup was a bit much, and it came out wonderfully.
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Below is the correct recipe. I apologize for the confusion. Anne
1 1/2 cup sugar
1 cup canned pumpkin
1/2 cup canola oil (or 1/4 cup canola oil and 1/4 cup applesauce)
1/2 cup water
2 eggs (eggbeaters)
1 2/3 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon each:
ground cloves, cinnamon and nutmeg
1/4 teaspoon baking powder
1/2 cup chopped pecans
In large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Stir in chopped pecans.
Pour into greased 9 x 5 x 3 inch loaf pan. Bake 350 for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cook. Yield 1 loaf.
Original recipe from Taste of Home magazine.
Edited by AnneV (10/26/04 11:59 AM)
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I made this bread this morning (the corrected version), & while the bread is pretty good, it seems too moist on the bottom of the loaf. Have you experienced that? Is it supposed to have that texture?
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ps
#120885 - 11/11/04 07:05 AM
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bellshel32
Reged: 10/28/04
Posts: 371
Loc: Kansas, USA
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I used 1/4 cup canola oil & 1/4 unsweetened applesauce.
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sorry I have not experienced that.... Has anyone else had this problem?? Anne
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I had this problem recently with Heather's brown-sugar banana bread, despite the fact that I baked it much longer than the recipe called for. I'm assuming that you tried baking it longer too, so I'll suggest adding 1 tbsp cornstarch to the recipe. I don't know if it really did the trick or if it was a fluke, but my next batch of the bread came out perfect.
It probably honestly has something to do with my pans, which aren't the greatest, but cornstarch is a much cheaper fix than running out and buying new baking pans. 
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Thanks. I'm gonna make more bread this afternoon, so I'll add some cornstarch. 
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