Monday, July 23, 2012

Pumpkin Oat Bread

I was a little skeptical about this recipe from the website Naturally Ella. It only contains one teaspoon of baking soda and no salt at all, which I thought was a prerequisite to making soda rise. But turned out lovely, a cross between regular bread and dense pumpkin bread. You use the food processor to grind up oats into a flour, which adds a nutty texture. I cut the maple syrup back to 1/2 cup and the nut oil to two tablespoons with no negative results. You can only see the loaf from one direction because the Hub accidently stuck his finger through the loaf on the other side while taking it out of the pan. We both liked this bread and had it for breakfast with Rainier cherries until it was gone.

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