November 2, 2012

Pumpkin Bread

I've discovered that the only way I can (sometimes) make it through a day of work is to take a Starbucks break at noon.

Upon returning from the crack dealership Starbucks, I usually peruse or until the children return from recess.

I found this recipe through for Pumpkin Beer Bread last week.  I love beer bread.  Scott and I, for Christmas a couple of years ago, ate a loaf of beer bread and some spinach dip.  It's like our own special little gluttonous tradition.

So when I saw this recipe, I wanted to try it.
I printed it.  I followed it.  I even made some notes because I wanted to share it.

It was not good, and I do not recommend it.

I mean, the flavor was okay, but the outside was super crusty and the inside was kind of gummy, even after almost an hour and a half in the oven.

So the next day, I went back to Espresso and Cream and tried Madison's recipe.  This was the recipe I had intended on doing in the first place.  I made a few changes to the original.
For example, I'm too unorganized to remember to buy applesauce.  So I substituted APPLE BUTTER.  This lady had inspired me to buy apple butter, so I figured, why not?

I did not measure my pumpkin pie spice.  The world didn't end, but... that I think of it, perhaps my refusal to measure was why the Pumpkin Beer Bread didn't work out....

Whole Wheat Pumpkin Bread
adapted from this recipe

2 T. melted butter
1/2 cup brown sugar (I cut the sugar down because my substitution of apple butter packs some sweetness.)
1/4 cup vegetable oil
1/4 cup apple butter
2 eggs
3/4 cup pumpkin puree

Mix in a large bowl with an electric mixer until well-combined.

1 1/4 cup whole wheat flour
1/2 cup white flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1-2 t. pumpkin pie spice (I used almost 2 t.)

Mix the dry ingredients in a separate bowl and then add to the wet ingredients in small batches until all is incorporated.
Grease a 9x5 loaf pan, pour it in, and bake at 350* for 45-60 minutes.  Mine took 50 minutes in a gas oven with a stoneware loaf pan.  If I were to make it again, I'll probably use a metal pan.


  1. yum! apple butter -that sounds really good! wish i was eating a piece this morning!!

  2. That second bread sounds delicious. I love when bloggers share things that didn't quite work out right. That tends to happen to me a lot with google-searched recipes or pinterest posts.

    Not sure if you like cranberries, but I hope to be posting a reeeeally good recipe for cranberry bread soon :)

  3. I think one of my favorite things about fall is all the awesome quick breads you can make. Pumpkin chocolate chip is my favorite...cranberry walnut...gingerbread...and I saw a really good recipe the other day for a pear ginger bread that I really want to make!

  4. We've had this discussion before. I'm afraid not to measure. Pioneer Woman doesn't measure exactly, and her food always comes out great on the show. So I need to get over it. lol

    We celebrated a student's birthday the other day and he brought in pumpkin cookies. They were wonderful. Your bread sounds good, too! :)

    Oh, and I LOVE apple butter!

  5. Was it good with the apple butter??? I need to try that! LOVE pumpkin bread...

  6. I hate when a recipe doesn't turn out delicious!!


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