It’s Sunday again which means it’s time for another Project Pastry Queen recipe! This week it was Joelen’s choice and she went with the Autumn Pumpkin Bread with Pecan Streusel Topping. I was super excited about this recipe because even though pumpkin hasn’t been thrilling me this year, I do love a good, simple pumpkin bread.

This recipe? Not my favorite. My bread turned out gummy. While I was making the bread, I kept thinking, “Wow, that’s a lot of water and you know, you really don’t add water to quick bread batter often. I think that, plus the fact that my pumpkin had been in the fridge for a few days and was a little watery, plus the fact that I live in the rainiest city in the US gave me batter that was just too wet. When I make yeast breads, I always adjust the water/flour ratio because of the humidity we have here but it never occurred to me that I needed to do the same for a quick bread.

The topping for the bread was delicious though (although the pecans did fall off every time I moved the plate) and I would love to put it on top of another pumpkin bread recipe.

Joelen will have the recipe up on her blog if you’re interested. Make sure you check out the Project Pastry Queen page to see how everyone else’s worked out.

One year ago: Honey Yeast Rolls



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