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 omitted 1/2c sugar and subbed half the oil for applesauce, then 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 Houston house's little oven!
3 comments:
Does this mean the baby is coming? Weren't you baking when Elias came?
love you bunches, Lorrie
I think Julia always bakes during labor--she has her babies at home--so that is not as weird as it sounds! But guess she is just baking with high hopes these days...today is her due date, but no activity yet...:)Grandmother is anxiously waiting on Grandchild Number 8...
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