Guest guest Posted October 22, 2009 Report Share Posted October 22, 2009 The items for recipe below makes up much too moist. I’m looking for suggestions on what to change. Judy Pumpkin Bread · 1 cup canned or cooked and pureed pumpkin · 1/2 cup cinnamon applesauce · 1 1/2 cups sugar · 1/2 cup water · Flax & water replacer for 2 eggs · 1 2/3 cups flour · 1/2 tsp baking powder · 1 tsp baking soda · 1/2 tsp nutmeg · 1/4 tsp ginger · 1/4 tsp cloves · 1/2 tsp salt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2009 Report Share Posted October 22, 2009 With applesauce and pumpkin in the recipe, you probably don't need to add water as well.And I expect it would probably be fine to leave out the water+flax egg replacer too. On 23/10/2009, at 10:11 AM, Judy Goldsmith wrote: The items for recipe below makes up much too moist. I’m looking for suggestions on what to change.Judy Pumpkin Bread· 1 cup canned or cooked and pureed pumpkin · 1/2 cup cinnamon applesauce · 1 1/2 cups sugar · 1/2 cup water · Flax & water replacer for 2 eggs · 1 2/3 cups flour · 1/2 tsp baking powder · 1 tsp baking soda · 1/2 tsp nutmeg · 1/4 tsp ginger · 1/4 tsp cloves · 1/2 tsp salt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2009 Report Share Posted October 22, 2009 the original fat free vegan recipe for the bread says they use the EnerG powder for eggs (per box directions) which might allow for less moisture. Also flax seed does get gummy in some circumstances which may contribute to your situation. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax--- On Thu, 10/22/09, Judy Goldsmith <judyjtg wrote:Judy Goldsmith <judyjtg need recipe help Date: Thursday, October 22, 2009, 2:11 PM The items for recipe below makes up much too moist. I’m looking for suggestions on what to change. Judy Pumpkin Bread · 1 cup canned or cooked and pureed pumpkin · 1/2 cup cinnamon applesauce · 1 1/2 cups sugar · 1/2 cup water · Flax & water replacer for 2 eggs · 1 2/3 cups flour · 1/2 tsp baking powder · 1 tsp baking soda · 1/2 tsp nutmeg · 1/4 tsp ginger · 1/4 tsp cloves · 1/2 tsp salt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 Maybe it is supposed to be flax OR ener-g egg replacer?Sent from the iPhone of a HenOn Oct 22, 2009, at 3:27 PM, Patricia A Squyres <p.squyres wrote: the original fat free vegan recipe for the bread says they use the EnerG powder for eggs (per box directions) which might allow for less moisture. Also flax seed does get gummy in some circumstances which may contribute to your situation. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax--- On Thu, 10/22/09, Judy Goldsmith <judyjtg (AT) sbcglobal (DOT) net> wrote:Judy Goldsmith <judyjtg (AT) sbcglobal (DOT) net> need recipe help Date: Thursday, October 22, 2009, 2:11 PM The items for recipe below makes up much too moist. I’m looking for suggestions on what to change. Judy Pumpkin Bread · 1 cup canned or cooked and pureed pumpkin · 1/2 cup cinnamon applesauce · 1 1/2 cups sugar · 1/2 cup water · Flax & water replacer for 2 eggs · 1 2/3 cups flour · 1/2 tsp baking powder · 1 tsp baking soda · 1/2 tsp nutmeg · 1/4 tsp ginger · 1/4 tsp cloves · 1/2 tsp salt Messages in this topic (3) Reply (via web post) | Start a new topic MARKETPLACE Mom Power: Discover the community of moms doing more for their families, for the world and for each other Recent Activity 9 New Members Visit Your Group Need traffic? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 yes - it should be either EnerG powder/water or flax/water to replace the eggs in the recipe. The recipe for Pumpkin bread on the fatfreevegan site states at the very bottom of the recipe that EnerG powder/water was used. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax--- On Thu, 10/22/09, Jenn <batmanusdmychina wrote:Jenn <batmanusdmychinaRe: need recipe help Thursday, October 22, 2009, 9:13 PM Maybe it is supposed to be flax OR ener-g egg replacer?Sent from the iPhone of a HenOn Oct 22, 2009, at 3:27 PM, Patricia A Squyres <p.squyres > wrote: the original fat free vegan recipe for the bread says they use the EnerG powder for eggs (per box directions) which might allow for less moisture. Also flax seed does get gummy in some circumstances which may contribute to your situation. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax--- On Thu, 10/22/09, Judy Goldsmith <judyjtg (AT) sbcglobal (DOT) net> wrote:Judy Goldsmith <judyjtg (AT) sbcglobal (DOT) net> need recipe helpThursday, October 22, 2009, 2:11 PM The items for recipe below makes up much too moist. I’m looking for suggestions on what to change. Judy Pumpkin Bread · 1 cup canned or cooked and pureed pumpkin · 1/2 cup cinnamon applesauce · 1 1/2 cups sugar · 1/2 cup water · Flax & water replacer for 2 eggs · 1 2/3 cups flour · 1/2 tsp baking powder · 1 tsp baking soda · 1/2 tsp nutmeg · 1/4 tsp ginger · 1/4 tsp cloves · 1/2 tsp salt Messages in this topic (3) Reply (via web post) | Start a new topic MARKETPLACE Mom Power: Discover the community of moms doing more for their families, for the world and for each other Recent Activity 9 New Members Visit Your Group Need traffic? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 In any case, it's only what, three tablespoons or so of water? Far more moisture is coming from the pumpkin, applesauce, and the 1/2 cup of water. If it's really too moist you probably would want to cut down on some of those ingredients rather than the egg replacer (whichever method you use). I'd start with cutting down the plain water, as that would be less likely to affect the flavor. I don't bake quick breads so can't really advise on the exact amount to cut -- I'd probably start with leaving out all of the water and then adding some if the consistency seems seems to need it. Keep in mind, though, that these breads are probably going to be dense/moist whatever you do, it's kind of their nature. Sigh. Long gone are the days when I can in good conscience make anything with 1-1/2 cups of sugar. Good luck! Debbie On Thu, Oct 22, 2009 at 11:20 PM, Patricia A Squyres <p.squyres wrote: yes - it should be either EnerG powder/water or flax/water to replace the eggs in the recipe. The recipe for Pumpkin bread on the fatfreevegan site states at the very bottom of the recipe that EnerG powder/water was used. Patricia Squyres(714) 299-6468(714) 974-7055 Fax--- On Thu, 10/22/09, Jenn <batmanusdmychina wrote: Jenn <batmanusdmychinaRe: need recipe help " " Thursday, October 22, 2009, 9:13 PM Maybe it is supposed to be flax OR ener-g egg replacer? Sent from the iPhone of a Hen On Oct 22, 2009, at 3:27 PM, Patricia A Squyres <p.squyres > wrote: the original fat free vegan recipe for the bread says they use the EnerG powder for eggs (per box directions) which might allow for less moisture. Also flax seed does get gummy in some circumstances which may contribute to your situation. Patricia Squyres(714) 299-6468(714) 974-7055 Fax--- On Thu, 10/22/09, Judy Goldsmith <judyjtg (AT) sbcglobal (DOT) net> wrote: Judy Goldsmith <judyjtg (AT) sbcglobal (DOT) net> need recipe helpThursday, October 22, 2009, 2:11 PM The items for recipe below makes up much too moist. I’m looking for suggestions on what to change. Judy Pumpkin Bread · 1 cup canned or cooked and pureed pumpkin · 1/2 cup cinnamon applesauce · 1 1/2 cups sugar · 1/2 cup water · Flax & water replacer for 2 eggs · 1 2/3 cups flour · 1/2 tsp baking powder · 1 tsp baking soda · 1/2 tsp nutmeg · 1/4 tsp ginger · 1/4 tsp cloves · 1/2 tsp salt Messages in this topic (3) Reply (via web post) | Start a new topic MARKETPLACE Mom Power: Discover the community of moms doing more for their families, for the world and for each other Recent Activity 9 New Members Visit Your Group Need traffic? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 Much thanks to all for the suggestions. I made the recipe as stated except I left out the ½ c water. It’s perfect! Judy On Behalf Of Judy Goldsmith The items for recipe below makes up much too moist. I’m looking for suggestions on what to change. Judy Pumpkin Bread · 1 cup canned or cooked and pureed pumpkin · 1/2 cup cinnamon applesauce · 1 1/2 cups sugar · 1/2 cup water · Flax & water replacer for 2 eggs · 1 2/3 cups flour · 1/2 tsp baking powder · 1 tsp baking soda · 1/2 tsp nutmeg · 1/4 tsp ginger · 1/4 tsp cloves · 1/2 tsp salt Quote Link to comment Share on other sites More sharing options...
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