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problem with the pumpkin bread
Started
by Sylvia S.
on November 5, 2009
sooo i had extra pumpkins leftover from halloween and decided to try the pumpkin bread recipe from Alicia's book. I followed the recipe, except I halved everything because the recipe makes 2 loafs, and i wanted one.
I don't know if it's something I did, or if it's the recipe, but there was way too much liquid and not enough flour. i ended up cooking it for almost 2 hours (the recipe says 45 min to an hour) and it was just a goopy mess. Finally I gave up and threw it out. Has anyone tried this recipe with success? I'm hesistant to try again.
hi, I made it yesterday except I only had one cup of maple sugar so I added a half cup of agave. It is VERY moist, but I love it that way! Sometimes recipes are funny about halfing and doubling. Maybe next time just add more flour.
two cups of maple syrup does seem like a lot, i would maybe cut that in half.
It may have something to do with how you prepared the pumpkin. I know one year I tried making a pumpkin pie with pumpkins from scratch but I didn't drain them enough or something. It took HOURS to bake and never really quite set right. I tried a different method I found on the internet that had me really drain the puree and that works well. That's cool you used your own pumpkin - homemade pumpkin puree tastes soooo much better than canned :)
-Jules
I made this as well. I followed the directions exactly and it came out goopy in the middle. I made it with pumpkin from scratch and I am sure it had to do with me not draining the pumpkin puree enough. The ends were delish though! haha
xoxo
Casey
I realize now that that pumpkin was probably not drained properly. This was the first time I have used a fresh pumpkin, i didn't know it would hold so much water after cooking. Today I tried again, using a slightly different recipe from another vegan cookbook, but after cooking the pumpkin I drained it with a cheesecloth, and had much better results.
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