Author Topic: Pumpkin Bread  (Read 6862 times)

Offline cookie1

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Pumpkin Bread
« Reply #15 on: April 17, 2015, 08:47:51 am »
Mine was lovely. I roasted 300g of pumpkin to make it, but it weighed less than the 250g when I was using it, so I think mine may have been a little on the dry side. It was a tiny bit heavy. however the taste was excellent. Clever lady ES.
« Last Edit: April 17, 2015, 12:02:35 pm by cookie1 »
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: Pumpkin Bread
« Reply #16 on: April 17, 2015, 09:42:21 am »
Your bread looks lovely CP.
Another great recipe to add to the list.Thanks ES :-*
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline CreamPuff63

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Re: Pumpkin Bread
« Reply #17 on: April 17, 2015, 12:03:43 pm »
The night before I just zapped the pumpkin cubes in the MW for 5 mins with a dash of water, and cooled in the fridge overnight.
Non Consultant from Perth, Western Australia

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Offline Cornish Cream

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Re: Pumpkin Bread
« Reply #18 on: April 17, 2015, 12:30:51 pm »
Great looking loaf Cookie 8)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline JulieO

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Re: Pumpkin Bread
« Reply #19 on: April 18, 2015, 12:09:08 am »
Great looking loaves CP and Cookie, will try this one.  :D

Offline cookie1

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Re: Pumpkin Bread
« Reply #20 on: April 18, 2015, 01:06:08 pm »
I put the leftovers in the freezer, already sliced. We took some out tonight to have with our soup and it was lovely. So it freezes well.
May all dairy items in your fridge be of questionable vintage.

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