I have an AtoZ cake recipe from sports nutritionist Nancy Clark which provides basic ingredients and allows you to sub one of about 40 ingredients (pumpkin puree included) as the main flavor.
It's tasty and very flexible. I sub one flour for another, tofu or egg whites for whole eggs, British baking spice or Yemenite Hawaidj for the cinnamon, etc.
N/a online, but here's a similar one:
http://www.food.com/recipe/a-to-z-bread-3748
Here is a recipe for the bread I just made and it was a huge hit (http://www.threelittlehalves.com/2015/11/downeast-maine-pumpkin-bread.html) The recipe is adapted from here http://allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/
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It's tasty and very flexible. I sub one flour for another, tofu or egg whites for whole eggs, British baking spice or Yemenite Hawaidj for the cinnamon, etc.
N/a online, but here's a similar one:
http://www.food.com/recipe/a-to-z-bread-3748
you just reminded me to make it!