Traca, I totally screwed up the Pumpkin Ale Pumpkin Bread.

M

marilynfl

Moderator
I decided to split the batter and bake it in two "gluten pans (narrower and taller). I knew it would come flatter, but think I also forgot to add one of the rising agents because this puppy was flat. Really flat. Dense and flat. Calling AAA flat. I blame Larry because 1. he asked me a question in the middle of Baking Powder and Baking Soda steps and 2. It's in my marital contract. I looked into the bowl, dipped my finger in and tasted the white powdery stuff and it was awful (and I thought TWO kinds of awful) so I figured I added both rising agents.

I'm guessing I didn't.

 
Doh! I hate that. I've never made this bread but I think you sussed out the problem. Do over!

 
For what it's worth, I wasn't especially thrilled with the Pumpkin Ale Bread. While the texture was

lighter than your average denser-than-dense pumpkin bread product, it was lacking that distinctive "pumpkiny" flavor. (Due, no doubt,to the additional liquid.) Good news if you're not a pumpkin fan, bad news if you are.

Also, while I'm not a sugar hound, I found it just a tad under-sweetened. Not terribly so but definitely in need of a little more "ooomph", despite the addition of a cinnamon-sugar topping.

By the way, this is the recipe I usually use for Pumpkin Bread;

Spicy Pumpkin and Pecan Bread

1 ½ cups ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
¼ tsp SALT
½ tsp MACE
1½ tsp CINNAMON
½ tsp FRESHLY GROUND BLACK PEPPER
½ tsp CAYENNE PEPPER
½ tsp CARDAMOM
½ cup WHITE SUGAR
½ cup BROWN SUGAR
2 EGGS, beaten
½ cup VEGETABLE OIL
1 Tbsp WHOLE MILK or CREAM
1 Tbsp BOURBON
1 cup canned PUMPKIN PUREE
1 cup chopped PECANS

Preheat over to 325°F. Grease an 8 x 4” inch loaf pan.

In medium bowl, stir together the flour, baking powder, salt, spices and sugar. In another bowl, combine the eggs, oil, cream and bourbon; stir in the pumpkin puree and pecans. Add to dry ingredients and fold together gently until blended. Pour batter into prepared pan.

Bake for 70 minutes (watch that one closely), or until toothpick comes out clean. Allow bread to cool in pan at least 15 minutes before removing.

For best flavor, store overnight before serving.

 
Here's my pumpkin bread recipe, a long time favorite. Super moist.

Pumpkin Spice Bread
Adapted from The Gourmet's Guide to Northwest Bed & Breakfast Inns
by Anne Nisbet

Makes 2 big loaves

3 cups flour
3 1/2 cup sugar
2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp cloves
1 1/2 tsp. salt
2 tsp. baking soda
1 cup corn oil
2/3 cup water
4 large eggs
1 can pumpkin (14 oz.) (plain, not pumpkin pie filling)
1 1/2 cups choppped walnuts, optional
1 cup raisins, optional

Preheat oven to 350 F. Grease two large loaf pans.

In a large bowl, mix together flour, sugar, spices, salt, and baking soda.

Add oil, water, eggs, and pumpkin, mixing well. Stir in the raisins, if using.

Divide the batter equally between loaf pans. Sprinkled the nuts on top of the batter, and press gently to adhere. Bake at 350 F. for one hour or until a knife inserted in center of the loaf comes out clean. Turn out on wire racks to cool.

Note: I'll often bake them in mini loaf pans for shipping as well.

Also, one change I made to the recipe...instead of mixing the nuts in the batter, I add them on top. This way, it's easy to pick them off if people don't like nuts.

For the more health conscious, I'll often sub out 1/2 the oil for apple sauce. It still makes a great bread, while cutting down calories.

 
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