For Thanksgiving I made the Pumpkin Ginger Bread with Hazelnuts variation of this recipe. It should really be called a "cake" and not a "bread" but it was so incredible! I am not a giant fan of nuts inside breads and desserts, but the hazelnuts were flavorful and a good addition to the bread.I used orange juice as the juice in the recipe and it worked well. For this one, you also use the pumpkin raw, which was a little challenging to grate but not too difficult.
The only critique I had of this variation was I wished for more ginger but I'll just remember to do that next time. Overall this was a nice bread to accent a wintery meal.
HTCEV p.291-292
HTCE p. 843
Full Recipe (without this variation)
HTCEV p.291-292
HTCE p. 843
Full Recipe (without this variation)
I did the zucchini/sunflower suggestion and loved it (my family really wanted the usual "zucchini bread" feel, but this was a terrific change of pace). I also used this recipe once to make up muffins in a pinch with "what I had" (which was shredded carrot, apple juice, and some bits of apple). THOSE muffins disappeared on the double and were soooo tasty. I love having a master recipe.
ReplyDeleteAnother winning combo: shredded carrot, orange zest and half orange juice/half milk for those options, dried craisins instead of almonds (a variation of "Brown Sugar Carrot Bread with Almonds" variation). I might have to give this one 5 stars and write a separate post. Hmmm...
ReplyDelete