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Quick, Seasonal Fix to "Bread in a Box"! 
9th-Nov-2009 09:08 am
Helllooooo all. I am new to this community, and incredibly happy to be here! I have been looking for just a place like this to keep a log of the random concoctions my kitchen has been bringing forth as of late. I love to experiment, and have not had a great place to share when these things turn out lovely.

This bread/cake/whatever is a delicious, versatile(you can honestly use any dry mix, as I have done this prior using oatmeal muffin mix in place of the gingerbread) and super easy. I plan on trying this recipe again today with the addition of white chocolate chips, and the creation of an eggnog cream cheese frosting..

Pumpkin GingerBread

1 box of Betty Crocker Gingerbread mix
1 16 oz can of Libby's pumpkin
2 tsp Cinnamon
2 Tbsp flour

In a small baking bowl, combine the mix, pumpkin,and cinnamon OMITTING the water and egg the back of the box calls for. When these are well mixed, begin adding flour (it turned out to be about 2tbsp) until you get a thicker, almost cookie or bread dough like consistency. Spoon in to a GREASED 8x8 baking pan(a loaf pan may work as well, but I'm unsure of the cooking times..) and smooth the top. Bake for 30-35 minutes, but keep an eye on it and follow the clean toothpick rule. Voila'! Tasty, rich, and perfect for a rainy autumn day. The pumpkin gives it a really nice moistness that I personally love in specialty bread. You could even try substituting banana.
Thanks for letting me share! More recipes to come soon!
9th-Nov-2009 06:36 pm (UTC)
Welcome! That sounds fabulous!

We are thrilled to have new members, and look forward to you sharing with us. :)
9th-Nov-2009 11:47 pm (UTC)
I love random concoctions! I have this one banana muffin recipe that everyone loves. Problem was, one of my friends hates bananas. I figured out that the 3 bananas could be substituted for about one cup of apple sauce... and now that I think of it, probably pumpkin puree as well!

21st-Nov-2009 02:16 am (UTC)
P.S. I am going to make this tomorrow, but the only pumpkin bread mix at the store was our local grocery store brand, which calls for oil in addition to the egg and water. Do you think the pumpkin would replace the oil as well as the water and egg? I don't want it to be dry, but I also want it to be a good bread consistency. Thanks!
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