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Holiday treat experiment #1 (2016 edition): Pumpkin Bread
9 years ago
General
The holidays are upon us! That means it is BAKING SEASON!!!
So, today I tried to make pumpkin bread. Pumpkin, raisins, gluten-free flour (I do actually have a mild form of celiac disease), and many others went into a bowl in the proper order. I suspected something was wrong when I mixed the batter.
It took fifteen minutes longer than expected to bake, but it DID bake. I de-panned the loaf, let it cool, and then tried to lift it from the cooling rack on to a plate to slice it.
The loaf broke into three pieces. :(
Taste-test:
On the PLUS side, it tastes quite good. Hint of cloves and cinnamon, lovely pumpkin flavor, and the raisins are a good accent.
On the minus side: It melts in your mouth. You take a bite, and the insides are so moist it practically melts. Now, this might SEEM like a good thing, but I consider the texture to be an important part of a loaf of bread, and bread shouldn't have the texture of pudding on the inside!!! ^o0^
Lesson learned: Too much moisture in the batter = pudding bread. Still edible, still tasty, but feels weird on the tongue. :P
Ah well, on to experiment #2 (next week sometime - I'm hosting Thanksgiving, so Thursday my oven will be full of turkey).
So, today I tried to make pumpkin bread. Pumpkin, raisins, gluten-free flour (I do actually have a mild form of celiac disease), and many others went into a bowl in the proper order. I suspected something was wrong when I mixed the batter.
It took fifteen minutes longer than expected to bake, but it DID bake. I de-panned the loaf, let it cool, and then tried to lift it from the cooling rack on to a plate to slice it.
The loaf broke into three pieces. :(
Taste-test:
On the PLUS side, it tastes quite good. Hint of cloves and cinnamon, lovely pumpkin flavor, and the raisins are a good accent.
On the minus side: It melts in your mouth. You take a bite, and the insides are so moist it practically melts. Now, this might SEEM like a good thing, but I consider the texture to be an important part of a loaf of bread, and bread shouldn't have the texture of pudding on the inside!!! ^o0^
Lesson learned: Too much moisture in the batter = pudding bread. Still edible, still tasty, but feels weird on the tongue. :P
Ah well, on to experiment #2 (next week sometime - I'm hosting Thanksgiving, so Thursday my oven will be full of turkey).
