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| I have a recipe for pumpkin bread but it is light and fluffy and can be made into pumpkin bars or muffins.
I would like it to be heavier and more moist. Do you have such a recipe or can someone tell me what I can do with my recipe to make it heavier and more moist? hugs to you for helping. |
Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Tue, Nov 24, 09 at 4:11
| This might work for you. They're too heavy for me. PUMPKIN MUFFINS (makes 12) In a medium bowl, combine both flours, baking powder, baking soda, cinnamon, allspice, cloves & salt. In a large bowl, beat together the brown sugar, eggs & butter until light & frothy. Blend in the pumpkin & buttermilk. Add the dry ingredients & stir just until moistened. Fold in the nuts & raisins or dates but don't overmix. Spoon into greased muffin cups & bake in a preheated 400° oven for 15-20 minutes or until lightly brown.~~Rumsey Rare Bites |
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| I just came from the store too with buttermilk and pumpkin. What do you think is the ingredient that would make a bread or muffin heavier? Mine called for oil, and this only has 1/4 cup butter, sounds healthier already. |
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| I think one way to make pumpkin bread or muffins heavier would be to use more of the canned pumpkin. |
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| I will try more pumpkin. What about using shortening instead? My recipe called for oil which is always liquid and if I used shortening perhaps this would make it heavier? |
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- Posted by deedeebaker (My Page) on Sat, Nov 28, 09 at 21:33
| Old Fashioned Pumpkin Nut Loaf 2 cups flour Preheat oven to 350 degrees. Grease a 9x5 loaf pan. combine flour, pumpkin pie spice, baking powder, salt & baking sodar in medium bowl. blend eggs, pumpkin, sugar, brown sugar, evaporated milk & veg. oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Bake 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. |
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- Posted by jessicavanderhoff (My Page) on Tue, Dec 1, 09 at 14:31
| I would actually substitute half of the oil for full-fat yogurt-- that seems to work for me for the dense/moist texture. |
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- Posted by marysunshine2009 (My Page) on Wed, Dec 9, 09 at 11:09
| This is a great recipe I have used for years. Everyone who has tried it has raved over it. Pumpkin Bread Beat together: Sift together: |
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| Thanks Mary I am still looking for just the right one. I think I will be tired of pumpkin bread by the time I find it. The last one was tooo heavy and still not real moist. |
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| I have two recipes that you might like. One is for mini pumpkin muffins. The other is for soft pumpkin cookies. I have them posted at the link below! I hope this helps. |
Here is a link that might be useful: Recipes by KIM
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