The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with Pumpkin Bread

slimsbro's picture

Help with Pumpkin Bread

Hey everyone, I've been making pumpkin bread and I am substituting unsweetened applesauce and honey/maple syrup.  However, my bread is a bit too dry because of eliminating all of the sugar. What can i add that will absorb moisture and keep my pumpkin bread nice and moist without adding too many carbs and sugar?

pmccool's picture

All moisture, zero carbs/sugars. 

By using applesauce and honey or maple syrup, you are still adding nearly as much sugar as you had previously.  Honey, for instance, is 80-85% sugar, the remainder being mostly water.  Maple syrup isn't quite as concentrated but contains more sugar than any other constituent. 

slimsbro's picture

Oh ok. So I might just be over cooking it. I actually removed water from the recipe because the batter was more on the runny side. 

Truth Serum's picture
Truth Serum

what about eggs I was at the farmers market and tasted some pumpkin bread that looked orange and tasted like challah and the ingredients list was similar to challah


Lazy Loafer's picture
Lazy Loafer

Try whole or ground flax seeds (linseeds) soaked in water until the mixture is gooey. You can use the seeds or just the mucilaginous water that results from soaking a bit of seed in the water. Chia seeds will work too.