Monday, December 8, 2008

Pumpkin cakey bread!

Adapted from this recipe:

I made pumpkin cakey bread the other day and added a cup of 60% cocoa Ghirardelli chocolate chips, a handful of candied ginger, chopped, and golden raisins. It was awesome. I had to use a cake pan, which was good, but will definitely make muffins next time!

I doubled the recipe, using a 15 oz can of pumpkin, and used pumpkin pie spice and some fresh ground cinnamon in place of the suggested cinnamon and ginger. Didn't have the pepitas, but what I had was great. May add pecan next time.

The double batch made one super 9" round pan. It was a bit gooey in the middle and fully cooked on the outside. Cooked about 45 minutes, knife came out clean but the center was almost too raw, whereas edge was cakey-bready-perfect, like a nice zucchini bread.

Didn't get a picture. It was too yummy! :D

These pumpkin swirl brownies look great, must make soon!

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