Pumpkin Bread


Starting with this recipe which worked well with Zucchini.

Cooking time is critical.  I am using smaller cooking tins, 3 x 2 x 6 instead of the ones in the recipe.  Last time 45 minutes was just a might too long at 350 degrees in my oven.   This time perhaps i will try 40 minutes at 350. 

Also i am baking the pumpkin ... but maybe i will try part baked and part grated. 

4 loafs in the oven now .   The pumpkin baked so nicely that i decided not to puree it in the food processor.  The recipe above i followed almost exactly, but i used just a tad off of the teaspoon of salt and substituted pinion nuts for walnuts.   Oh and i substituted 3 large duck eggs from the farm instead of chicken eggs.   I used roughfly half of a 5lb pumpkin for the four loaves below.  Quite enough left over for either another batch or some pumpkin soup or perhaps a small pumpkin pie.


zoom to G+  In the background is pumpkin seeds drying for Lina's chickens.

Bake time was 44 minutes, but i think next time i will stick with 40 minutes and just forget the idea of putting the knife in to see if it is too moist.  By the time it chills and ages in surranwrap it is quite dry enough. 

Now goes to the labeling dept.

.....................................................................................................................................................................

Making another batch today, only these are going to be muffins and have frosting.   And come from one of my little pumpkins which is not going to be baked, but rather just grated.

Frosting some variation on ...

It seem the optimal baking time for muffins in my oven is 25 minutes @ 350 degrees.   Very moist ... er, almost too moist ... maybe add a minute to 26. 

... sorry muffins all gone already.

Tags

  1. pumpkin
  2. forestfairybakery.com
  3. pumpkin bread
  4. food
  5. item 17804

Comments


Seth says
choy 2014-09-30 07:29:00 17804
Have you ever tried muffins?  They are much more manageable & usually avoid the problem of cutting a delicate bread loaf.


well muffins would cook even faster.  thing is they need to be eaten in quanta ... which quanta is not always desired.   the loafs i have been working with can be cut quite easily with a knife. 

i have been modeling the loafs on the ones from the  forest fairy Bakery in Issaqua which we discovered at the Renton farmer's market and elsewhere.   Not only the size, but also the moisture and even the packaging in surranrap to preserve the texture.

Seth says
M 2014-09-30 08:36:27 17804
seth 2014-09-30 08:32:21 17804
M 2014-09-30 08:26:03 17804
I don't grok a quanta.

quanta is a specific amount of something that cannot be reduced and must be dealt with as a whole.
too many muffins too little muffins - what is the quanta problem ? muffins are very popular when you don't want to buy a whole cake or just a single bran muffin etc.


well most people will eat a whole muffin ... it is not normal habit to eat a 1/2 muffin or a 1/3 muffin.  yet i can slice a pice of the bread just as thin as is practical or as thick and/or make just as many slices as i have left in the loaf.   just one problem with the loaf is that the ends are not optimal.

but anyway, muffins are a good idea too ... i have no real compaint with them ... but for this product they will be produced in these small loafs.   which, incidentally are easier to trade than a bunch of muffins that might need to be separately wrapped to preserve their moisture.

Mark de LA says
seth 2014-10-04 10:54:03 17804
seth 2014-10-03 11:09:01 17804

So next batch will probably be with honey ... though that made it a tad less sweet than my forest ferry model.  I think i will add a bit of sugar to bump up the sweetness to her level. 

I'm still up in the air about which oil to use ... coconut oil is hard at room temperature and does not even seem to melt at body temperature (i could tell a story about that).  So does it clog arteries more than an oil that is liquid at room temperature ... i really do not know ... nor even if that is pertinent to heart healthy eating. 
It is warm here still & is liquid if kept out of the frige.  Here is an artlcle on it as part of the paleo craze.  There is a product called Manna which I like for table uses like butter that I get from the health food coop that is just ground up coconut & oil . Sometimes they refine the coconut oil so as not to have a high taste or smell. Unless you put your baking back in the freezer I see no problem with the texture as solid.  Butter & olive oil do the same thing.


Seth says
seth 2014-10-03 11:09:01 17804

So next batch will probably be with honey ... though that made it a tad less sweet than my forest ferry model.  I think i will add a bit of sugar to bump up the sweetness to her level. 

I'm still up in the air about which oil to use ... coconut oil is hard at room temperature and does not even seem to melt at body temperature (i could tell a story about that).  So does it clog arteries more than an oil that is liquid at room temperature ... i really do not know ... nor even if that is pertinent to heart healthy eating. 

Seth says
...

another batch ready for distribution.

same recipe, except used 1/2 sugar and 3/4 cups honey ... (honey is expensive)

same cooking time:  40 min @ 350

did not need to test with knife, moisture was, imho, spot on



Seth says
M 2014-10-09 09:33:56 17804
M 2014-10-09 09:30:02 17804
seth 2014-10-09 09:27:12 17804
M 2014-10-09 09:17:37 17804
seth 2014-10-09 09:14:47 17804
M 2014-10-09 08:51:32 17804
How did you bake the pumpkin w or w/o oil & how long?
2 hours @350.   then strangely enough i let it sit in its baked shell for about 2 days, which was not the original intention.  but it was fine, i peeled off most of the baked shell, then sliced it in half and took out the seeds for Lina's chickens, and smoothed it out in a food processor.  i thought the puree tasted quite good.   i had enough for the 4 loafs, a big batch of soup, and still have half jar left over for something else.
Thanks w or w/o oil - I usually bake squash with light coat of olive oil to keep it from drying out.

well i baked it whole still in its skin ... didn't even cut it at all ... no oil necessary ... and no chance of drying out.  it did not dry out even though  i left it for 2 days probably because it was still in its skin.  i know people recommend cutting it in pieces before baking.  strangely enought i have found that baking squash whole makes it very easy to cut and yet still allows for easily taking out the seeds and separating from the skin.
I will have to try that. Mine is already cut - I used some for some fart muffins.
I am, however, surprised it didn't explode. was that one of your blue ones?

no a large orange one.   i have heard the stories about exploding, me thinks they are a myth.  i suppose a really large one might explode, but usually there is plenty of ways for the pressure to escape ... and if you are concerned, you could always cut some vent holes.  i cannot count the number of whole squash i have baked ... just plopped them in the oven in a pan.  the thing i love about that way is there is no work involved in starting the process.

Mark de LA says
seth 2014-10-09 09:43:19 17804
incidentally i am not sure about the 2 hours ... it could have been as much as 3.   i know it is done if it is sufficiently soft to the touch and the aroma fills the house.
Thanks, I am all for simplicity.


Mark de LA says
MR 2014-10-14 15:31:35 17804
seth 2014-10-14 14:38:35 17804
yeah cooking times can be very tricky to get right, the pans i use now are 40 min @350.  muffins would certainly be less than that.  i also found that cooking untill the knife comes out clean tends to make them dry and over cooked.  your oven and taste and experience will vary.

so how did they taste?   Did you get the mail yet?
Nope! What is it?

Thanks for the pumpkin bread loaf which just arrived. WIll give you feedback after Tina has a slice when she gets home.


Seth says
yeah cooking times can be very tricky to get right, the pans i use now are 40 min @350.  muffins would certainly be less than that.  i also found that cooking untill the knife comes out clean tends to make them dry and over cooked.  your oven and taste and experience will vary.

so how did they taste?   Did you get the mail yet?

Mark de LA says
Made 1 dozen muffins with the same recipe.  The cooking was a bit long.  I checked them as 20 minutes & the muffins were still a bit tacky inside. I gave it another 10 minutes & wasn't sure yet, so I gave them yet another 10 minutes & the tops were ok, but the bottom 1/4 inch were burned - tops OK. Maybe 350 is too high for my oven. 
I simplified the assembly process. Put the dry stuff (flour, soda, salt, baking power) in a bowl & sifted it together.  Put the rest including the pumpkin in my VitaMix & whipped it all up then blended the dry & wet & threw in some nuts.  Oh, I used coconut oil & T couldn't tell the difference between that & say avocado oil. The coconut flavor seemed neutral.  I used whole wheat pastry flour.


Seth says
MR 2014-10-15 07:29:04 17804
MR 2014-10-14 16:07:54 17804
MR 2014-10-14 15:31:35 17804
seth 2014-10-14 14:38:35 17804
yeah cooking times can be very tricky to get right, the pans i use now are 40 min @350.  muffins would certainly be less than that.  i also found that cooking untill the knife comes out clean tends to make them dry and over cooked.  your oven and taste and experience will vary.

so how did they taste?   Did you get the mail yet?
Nope! What is it?

Thanks for the pumpkin bread loaf which just arrived. WIll give you feedback after Tina has a slice when she gets home.

The loaf you sent was very nice, aromatic & tasty. THanks!
We (T & a niece) had taste tests.  My muffins similar in texture to what your bread above won one and lost one.  Yours had no nuts, mine did (walnuts & cashews remnants).  The loaf you sent was more soft & uniform. Same recipe as your above recipe?  All in all a very nice surprise.


kewl, felt good sending it to you .

mine did have pine nuts in it ... but maybe not many got into your loaf ... next time i'll put in more.  thing is i got to choose a nut that is toothless foodie compliant ... large very hard ones are not.

Mark de LA says
Yours was very moist - mine not so moist - used whole wheat pastry flour & kept them both on the kitchen table - yours in original package.  Yours did mold, this AM though. FYInot an accusation but a heads up if you intend to mail out Christmas fruit cakes.


Seth says
omg ... a story about loafs of pumpkin bread

Seth says
made this again ... with butternut squash.   3/4 cup honey, 1/4 cup raw sugar.  350 for 40 minutes.  small loafs.   with excellant taste and results. .

next time though consider mixing some other element in with the bread ... rasins ...nuts .. or manybe sqerls of flavored cream cheese.   the cake/bread is a bit too monotone to stand out as delightful.

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