October 2, 2014

Pumpkin Bread (Fail?)

On Sunday afternoon, a very tired and sick girl (after a 2 hr long college information session) set out to make some pumpkin bread.
She used her trusty banana bread recipe (gluten free, sugar free, low fat) and doubled it. To make it "pumpkin-ey", she replaced 2 bananas with 1 cup of pumpkin puree. Easy enough.

But the problem arose after 50 minutes in the oven (at 350*F). She tested the loaf with a toothpick and it came out clean. 
Then after 2-3 hours of cooling, she cut into it. Pooh. Part of the middle of the loaf was still very very sticky. But the crust was fully formed and everything!

So she put it back in the oven for 10 minutes. Then another five. Then another five. Then another five. The cycle repeated for who knows how long. The crust turned an even darker brown while the middle was still sticky. WHYYYYY.
So she gave up. It was 9:00 pm anyways. 

The pumpkin bread still tasted pretty good. But it couldn't hold its shape very well towards the middle due to all the "moistness". I didn't add any sugar, and the bread tastes very pumpkin-like, not in a bad way, but not like Starbuck's, so if you're one of those "PSL" people, you might want to drizzle a little maple syrup over this or add some sugar to the batter because this tastes like real pumpkin, not like sugar like the PSL. sorry but not really cause who really needs all that sugar?

Anyways, I think the reason why the loaf never fully got dry in those places is because I substituted half the amount of oil with half the amt called for in almond milk. Does that make sense? Anyways, maybe it just made it more liquid-y and the part that stayed sticky was just all the moistness from the liquid? The eggs definitely cooked fully, I mean it was in the oven for so long, but this conundrum has gotten me thinking about it for a while. I will attempt another try but maybe in a week or two; I want to play around with more pumpkin recipes!

xoxo, Hannah

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