tips please for making pumpkin and banana bread more moist

Don't over bake. Increase the oil.

Vox Humana wrote on 24 Jan 2006 in rec.food.baking

And soak the raisins in brandy or rum. This plumps up the raisins so they won't take as much liquid from the recipe, as well as giving them some additional flavour.

have you tried more than one recipe? Have you compared recipes to see if they contain substantially different ingredients? Are you using canned pumpkin or pumpkin you have cooked? Does the recipe have egg in it? Just a few thoughts fwiw. wendy

----- Original Message ----- From: "Craig Busch" Newsgroups: rec.food.baking To: Sent: Tuesday, January 24, 2006 1:19 AM Subject: tips please for making pumpkin and banana bread more moist

Replace all white sugar with honey, use fats that are liquid at room temperature.

rodent

Rodney Gay wrote on 13 Jun 2006 in rec.food.baking

If using raisins soak in brandy till nicely plumped.

I find that this recipe always comes out moist; I find it best to not beat the bananas; just mash them and mix them into the mix and do not beat the mixture. I always have good luck with it.

Pat's Best Banana Bread

BANANA BREAD

2 Eggs

1 teaspoon baking soda

3 or 4 mashed bananas (don't beat; just mash)

2 cups of white flour

Cream the white sugar and shortening well. Add the eggs and beat together. Mix the sour milk and baking soda together and add to egg mixture. Mix well. Add the salt, mashed bananas and walnuts. Add the flour and mix only to moisten; do not beat.

Put in a greased loaf pan and let set for 15 minutes before you bake. Put in a 375 degree oven and bake for about one hour. It will have a crack down through the middle and be nice and brown when it is done. Test for doneness by inserting a tooth pick in the center. If it comes out dry and clean then it is done. If it comes out with some batter on it let bake a little longer.

For the holidays you can add some green and red marach> > Hello,