I need help from Fluther bakers modifiying a recipe!
Asked by
syz (
35938
)
September 26th, 2012
I need to make some items for a bake sale, and I thought I’d try to cheat a little.
I bought some Krusteaz (what an awful brand name!) Pumpkin Spice quick bread mix, which calls for ½ c water, ⅓ cup vegetable oil, and 2 eggs. I’m wondering if I can substitute some canned pumpkin to make it a bit richer, maybe in place of the water?
I originally planned to make mini-loaves, but I can’t find the right sized pans, so I’ve bought some fall-themed pans and turbinado sugar for decor.
Any baking geniuses have a suggestion for me? Will the canned pumpkin work?
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8 Answers
As a rule, baking is more of a precise science than other cooking procedures. Baking recipes should be followed to the letter. No problem experimenting, of course. Just be prepared to throw it out if it turns out bad.
I agree with @josie . How ever, you can add more spices to make a heartier flavor. Additional cinnamon, all spice, and tiny bit of cloves and pouring a bit of melted butter into a crease cut across the length of each loaf before you bake it, may achieve what you are looking for.
I would think that you could add ½ c. of canned pumpkin to replace ½ the water and ½ the oil (in other words cut them both back to ¼ c. each). It should be delicious! Let us know how it turns out.
I’m not sure why you just don’t make it from scratch, all you need is the spices and the flour and it is easy this recipe is easy..
2 cups pumpkin puree
2 cups white sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
¼ teaspoon ginger
350 degrees until toothpick comes clean
Nope, it won’t work. It is a quick bread and so I looked it up to check to be sure and it has only a ‘one action’ rising agent, sodium bicarbonate, otherwise known as baking soda. It is not baking powder which usually has two action rising.
The company website does have some variation suggestions to pimp it up, but messing with the liquid content and over stirring will mean a flat, soggy cake. How about trying the cookies? http://www.krusteaz.com/quick-breads-recipes-90/frosted-pumpkin-cookies-546
Or the swirl cake sounds yummy… http://www.krusteaz.com/quick-breads-recipes-90/pumpkin-swirl-snack-cake-543
Other ideas is Google Pumpkin Pie Cake. There are some ideas there. I don’t know if you have plain canned pumpkin, or that readymade spiced pie filling pumpkin.
Well, I substituted pumpkin (not pie filling) for water and they came out delish (I also added some vanilla and extra pumpkin pie spices). The only problem that I’m running into is that it’s kind of thick, and doesn’t spread out in the mold, so they’re a bit misshapen on the backside (the molds are little pumpkins, maple leaves, and acorns, each one about three bites-worth). Oh, and the second pan I bought that has a half pumpkin with a stem looks like boobs with nippies.
The house smells wonderful!
* Y * A * Y * – cooking experimentation is so much fun.
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