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pumpkin bread with maple

post #1 of 8
Thread Starter 
It's 43 degrees, grey, and in the next few days we'll see the temps getting down into the low 20s. I'm craving something warm and not hugely overly sweet. So I decided I wanted pumpkin bread with maple syrup instead of or added to the sugar. The only recipe I am finding is the following from this website: Maple Pumpkin Bread, Recipes Using Maple Syrup

Maple Pumpkin Bread
Ingredients:
- 1 1/2 cups Grade B Maple Syrup
- 1 1/2 cups sugar
- 4 eggs
- 3/4 tsp. salt
- 3/4 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3 cups mashed pumpkin (I often use squash)
- 1 cup oil
- 4 1/2 cups flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. cloves
- 1 1/2 tsp. nutmeg
Directions:
Beat syrup, sugar, eggs and oil together; add pumpkin. Add dry ingredients. Bake at 300 degrees for 1 hour and 20 minutes. Test with cake tester. Makes 3 standard loaves or 5-6 small loaves. This bread freezes excellently.


To the bakers out there, does this sound too sweet? Do I use Canola oil for the oil? Do I oil the pans? Clearly, I'm not a regular baker and could use some help. Thanks!
Emily

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Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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post #2 of 8
Emily -
>> too sweet - not obviously. if you prefer it not sweet go with 1 cup of (presumed white granulated) sugar. you can always garnish with a coating of snowy confectionery sugar.

I'd plunk in 1 tsp of almond extract as an added Christmas Marzipan kicker.
post #3 of 8
Far too sweet for my palate!
post #4 of 8
I vote cut back on the cloves, yes to the canola oil and it's probably okay, sugar-wise. You probably could cut back on the granulated somewhat, since the pumpkin will keep things nice and moist. I'd also add the salt to taste--I think 3/4 t. is too little--you want the pumpkin flavor and the spices to pop, especially against the sweetness. Adding a bit more salt should help with that.

Would love to hear how it turns out. Sounds lovely:)
Jenni
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Jenni
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We're all home cooks when we're cooking at home.
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post #5 of 8
Thread Starter 
Thanks so much! I'm going to cut the sugar to 1 cup and boost the salt to 1t. David--my husband--thanks you for the suggestion to cut down (probably "out") the cloves. I'll let you all know how it turns out.
Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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post #6 of 8
It sounds like a great recipe. I might have to play around with it myself:) Pumpkin has such a delicate, lovely flavor, it really seems a shame to mask it with cloves. Hope you and your husband are happily full of maple pumpkin loaf sooner, rather than later:lips:
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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post #7 of 8
Thread Starter 
They came out fine :roll:! As mentioned above, I cut the sugar to 1 cup, increased the salt to 1t (and maybe could have nudged it a little bit higher) and eliminated the cloves. Oh, and I substituted 1 cup of whole wheat flour for the 4 1/2 cups of all purp. flour. No problems. It's just sweet enough (for our tastes). We whipped some cream and sweetened that just a touch. I think the bread did better with the whipped cream. It needed a little something more.:p
Thanks so much for the help!
Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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post #8 of 8
Yay! Glad they turned out so well. I'm also glad you said that it might have even needed more salt. That is a big thing with me; people just don't use enough salt when it comes to desserts and baking in general. I go on at some length here if you're interested:)
Salt as a Dessert Ingredient

At any rate; glad I could help!:chef:
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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