Tuesday, October 25, 2011

Dough: Pumpkin Bread

I used the pumpkin bread recipe from here but I found the way the ingredients were listed to be awkward so I will reword the recipe below. This is an interesting loaf due to the inclusion of cornstarch and the fact that the batter is very runny. The batter for most quick breads is fairly thick, like muffin batter but this batter was as runny as pancake batter. This bread is moist and pleasantly spiced.

Vegan Pumpkin Bread
1 cup pumpkin puree
1/2 cup oil
1/3 cup water
2 tablespoons ground flax (premixed with 6 tablespoons water)
1 cup sugar

Mix (in separate bowl)
1 cup whole wheat flour
1/2 cup AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon allspice

Mix wet into dry. Bake in greased loaf pan for 50 minutes at 350. Enjoy.
1/4 cup cornstarch

No comments:

Post a Comment