Help! I'm making Mrs Larkin's Christmas Pumpkin bread, and the only wet ingredients are 1/3 cup oil and 1 cup pumpkin puree, for 1 2/3 cup flour, plus 1 1/3 cup sugar. My mixture has come out very dry and crumbly. Has anyone else made this - is there something I've missed? Should I add extra oil or water or eggs? Thank you!

aussiefoodie
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5 Comments

mrslarkin
mrslarkin December 19, 2010
Yay! And good call on adding the water!!!! I made the mistake once of adding more oil to a batch using all whole wheat flour (which absorbs water like crazy) and it was awful! Happy Christmas!
 
aussiefoodie
aussiefoodie December 19, 2010
Well it worked out delicious! My loaf pan is slightly bigger than 9x5, so it took only just over an hour to bake and is a little flatter than your photo. Its warm, and soft in the middle, and crunchy on the outside, yum! Thanks Mrs Larkin!
 
mrslarkin
mrslarkin December 19, 2010
Also, it's 10 ounces of pumpkin puree, which is a little more than a cup. Ah, well, sorry I didn't reach you earlier!
 
aussiefoodie
aussiefoodie December 19, 2010
I think the problem I had is my pumpkin puree was too dry - I had a 1/2 cup of pumpkin butter, and 1/2 cup of steamed butternut squash. I ended up adding 1/2 cup of water to get it come together (it was very thick). Its in the oven now - I'll let you know how it works out. Thanks Mrs Larkin!
 
mrslarkin
mrslarkin December 19, 2010
Hi aussiefoodie! The batter should not be crumbly. It is a very thick batter. Keep stirring!!! It seems dry initially, but it will come together. Hope that helps. DON'T add more oil. good luck!!
 
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