February 12, 2016 - 2:41am
Mushy pumpkin bread. Any advice?
I've been trying to find a pumpkin bread recipe that I could make using roasted pumpkin or squash (I can't get the canned stuff here in Shetland :( ) and which I could sweeten with honey instead of sugar.
I've attempted this on numerous occasions now and invariably end up with a tin full of mush!! (With a lovely crust though!!)
Anyone have any thoughts or recipes?
Nicki
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Hi!
what if you put in about 2-3 eggs but leave the egg whites out of the battee at first. make the entire recipe how you would normally do it, then whip up the egg whites with a mixer until stiff peaks hold, then gently fold the batter into the egg whites and promptly bake. Don't grease the sides of the pan to help it climb up. Just a thought.
Tatyana
What an interesting idea! That never would have occurred to me. It might make it much lighter and less stodgy. Love it! Thanks Tatyana!
Nicki
You didn't mention whether you're attempting to make a yeasted bread, or a tea loaf, baking powder/soda type, but, if you're using your own roasted pumpkin/kabocha/butternut squash, it might be a bit moister than the canned variety. Try gently cooking it on the stovetop, to reduce the moisture level in the puree before using it your recipe. Alternatively, you can simply blot away any excess moisture with paper towels. Here's a pretty standard recipe, for a quick bread/tea loaf type...Sometimes oil is used, this one uses butter as the fat. Here's a pretty standard quick bread/ tea bread type for you to try out...: http://www.honey.com/recipes/detail/6/pumpkin-honey-bread
Best of luck!
Laura
Thanks Laura! This is exactly the kind of loaf I'm going for (although the thought of yeasted pumpkin bread could lead to all kinds of interesting things too, not something I'd thought of, but I might now!)
What a great idea to cook it down on the stove before using it!
Thanks for sharing this link. Not only does that recipe look really lovely, but as a complete honey fiend that whole site's a treasure trove!! Thanks!!
Nicki
This pumpkin bread is really good. Wrap the cooked pumpkin goop in a cotton dish towel and squeeze the "bejesus" out of it to remove as much water as possible. I never bother trying to make it into a pumpkin shaped loaf, just bake it in a loaf pan. Recipe follows.
http://thefloursack.blogspot.com/2011/10/pumpkin-yeast-bread.html
Goodness that bread looks absolutely gorgeous! (beautiful site!) Thank you for sharing!! I will most certainly try this one out shortly. I foresee my family being bombarded with multiple loaves of pumpkin bread in the near future. I'm sure they'll be pleased if it looks like the one at the link rather than my previous sloppy attempts ;)
Thanks again!
Nicki
You're most welcome! And do try making a yeasted pumpkin bread, as well...delicious! My former husband and I kept bees, for 10 years...I love using honey in cooking/baking. Enjoy!
Laura