How much canned pumpkin can I add to a quick bread recipe before it isn't bread anymore?!


Question: I found a recipe : http://allrecipes.com/Recipe/Pumpkin-Spi...

It's pretty decent, but it has way to much sugar and oil, and I'm interested in making some tweaks. I don't know, however, what proportions of ingredients you have to maintain to keep it as a "bread".

The finished bread is fine, but I could deal with it being less sweet. I think I'd like there to be a higher proportion of pumpkin in the recipe as well.

I actually made it with two subsitutions--20% of the flour for oats and pumpkin pie spice instead of the individual spices, but I was afraid to do anything more to it.

Someone suggested using shredded fresh pumpkin instead of canned, which sounds interesting, but confuses the proportions for me even more.

Can I reduce the sugar and oil, while increasing the amount of canned pumpkin and possibly oats, too? How do I get the right proportions? Can I make it more spicy? (perhaps add extra cinnamon? how much is too much?)


Answers: I found a recipe : http://allrecipes.com/Recipe/Pumpkin-Spi...

It's pretty decent, but it has way to much sugar and oil, and I'm interested in making some tweaks. I don't know, however, what proportions of ingredients you have to maintain to keep it as a "bread".

The finished bread is fine, but I could deal with it being less sweet. I think I'd like there to be a higher proportion of pumpkin in the recipe as well.

I actually made it with two subsitutions--20% of the flour for oats and pumpkin pie spice instead of the individual spices, but I was afraid to do anything more to it.

Someone suggested using shredded fresh pumpkin instead of canned, which sounds interesting, but confuses the proportions for me even more.

Can I reduce the sugar and oil, while increasing the amount of canned pumpkin and possibly oats, too? How do I get the right proportions? Can I make it more spicy? (perhaps add extra cinnamon? how much is too much?)

I don't know how this will come out but I substitute other ingredients for ones in recipes all the time. I definitely think that you can decrease the sugar and oil for more pumpkin. I think that canned is better than fresh though because you'd have to remove the seeds and it can be a pain. I would add tablespoon of extra cinnamon. Another suggestion is to change the water in the recipe for milk. It'll help add a better flavor to the bread.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources