(no subject)
Sep. 29th, 2012 07:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikPumpkin maple pecan bread in the oven. OMG, feeling so American right now...
Oh, my this is some really fine pumpkin break if I do say so myself. Things to keep in mind:
The molasses isn't the primary sweetener. If it needs sweetening (and this was an early season pumpkin, so yes it did) that's what maple is for. This isn't a molasses-y gingerbread, and the mollases will overpower the pumpkin. But the molasses is important - it's there to add depth and bitter notes without which the pumpkin can be kind of bland or insipid. Probably 2-3 tbsp molasses to a smallish pie pumpkin?
Also, nutmeg. Yes, it's cliche, but, nutmeg. And being heavier on the nutmeg and ginger and a little lighter on the cinnamon probably isn't bad either. And fresh pecans are just lovely.
Had this one be a bit on the moister side. It seemed to have a particularly nice crust.
Oh, my this is some really fine pumpkin break if I do say so myself. Things to keep in mind:
The molasses isn't the primary sweetener. If it needs sweetening (and this was an early season pumpkin, so yes it did) that's what maple is for. This isn't a molasses-y gingerbread, and the mollases will overpower the pumpkin. But the molasses is important - it's there to add depth and bitter notes without which the pumpkin can be kind of bland or insipid. Probably 2-3 tbsp molasses to a smallish pie pumpkin?
Also, nutmeg. Yes, it's cliche, but, nutmeg. And being heavier on the nutmeg and ginger and a little lighter on the cinnamon probably isn't bad either. And fresh pecans are just lovely.
Had this one be a bit on the moister side. It seemed to have a particularly nice crust.
