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Forgot to add baking soda to my pumpkin bread-what now?

The title says it all- I have a very dense, pleasantly spicy BRICK of pumpkin bread- actually 2 loaves, since I wanted to use the whole can of pumpkin. I can't believe I forgot to add the baking soda! But here they are- as I mentioned it has decent flavor, but I don't know if I can salvage it in any way- cubed for bread pudding, perhaps? Or should I toss them and just move on? Maybe the dogs will enjoy them...

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  1. Are they hard and tough, ginger?

    Or just...height-challenged?

    2 Replies
    1. re: MaggieRSN

      Actually, they're quite moist, just dense- like a fruitcake might be.

      1. re: sweet ginger

        Then...if you haven't cut them apart yet, could you make them into some kind of bar cookie? A cream cheese or marscapone layer with ginger preserves or spiced glazed walnuts on top...something like that?

        Slice into thin horizontal layers, to make a torte?

        Or...I was going to suggest slicing relatively thick vertical slices, and baking again, as with biscotti, or slicing thinly, vertically, and making pumpkin bread crisps, but I see jsaimd beat me to that. Those options appeal to me for dunking purposes. :-)

    2. I'm always of the mindset that most anything can be salvaged, ginger. Try your idea for bread pudding. It seems like a good one, and if it turns out badly, THEN give it to the dogs :)

      1. If you make ice cream, I'll bet they'd hold up well in the mixing. Or, you could use them as a base in a cheesecake.

        1. Having to bake gluten free I have had my share of bricks : ). Bread pudding would be fine, except that you might have to massage the mixture a bit and let it sit for awhile to let the custard absorb.

          You can slice thin and make them into little toasts, topped with cranberry sauce.

          You can make it into crumbs and mix into whipped cream or a pudding. Or keep in the freezer to top your yogurt. You can even toast the crumbs, mix it into a meringue and bake.

          2 Replies
          1. re: jsaimd

            Thanks for the suggestions- I was thinking along these lines myself, but just wasn't sure if it would be worth the effort. Good to hear what others have tried & learned.

            1. re: jsaimd

              I think sliced and toasted dry, in the oven, they'd be somewhat like biscotti, which would be perfect!

              AnnieG

            2. I like the bread pudding idea as well.

              You could also do a twist on french toast, but let the bread slices soak overnight if you think that they're too dense for just an hour soaking.

              Trifle or Pumpkin-misu would also be good uses.

              OR, make Rum Balls, subbing the cake crumbs with the pumpkin bread crumbled... i might omit the cocoa powder, as I'm not a chocolate and pumpkin combo fan, but if you like it... here's a recipe for one that doesn't call for cocoa or chocolate to begin with: 1 1/2 cups pumpkin bread crumbled, 1/4 cup Bacardi dark rum, 1/4 cup honey, 2 cups ground pecans (optional), confectioner's sugar... combine all except sugar, then roll in sugar, and store to set.

              1. I'm dubious about the bread pudding idea. At least, what I like about bread pudding is how the egg/milk mixture soaks into the bread, and it doesn't sound like this pumpkin bread has enough airiness for the custard to soak into. I think you'd end up with pumpkin bread cubes suspended in custard (which, you know, might be fine anyhow).

                I like the idea of slicing it very thin and layering it with a cream cheese frosting, a sort of pumpkin Dobertorte.

                1. Well, I'm pleased to report back that my pumpkin bread was reasonably salvageable! I figured I'd start with the simplest remedy first- just slicing the loaf thinly and baking on both sides, like biscotti. You'll see from the photos how the loaf sans baking soda was so dense, but it actually reminded me of the texture of some Filipino cakes that are made with rice flour- dense and a little sticky, so I figured it was worth playing with since the flavor was good.
                  I went ahead and sliced the loaf thinly- about 1/4" thick or so, then lengthwise also, to form sticks. I baked them in a 375 degree oven for about 10 min. per side. I just watched the slices to see how baking them dried up the extra moisture. After 20 min total in the oven, my end result was kind of like a chewy bar cookie- not bad for a baking mishap! Their firmness makes them easy finger food for my toddler. I suppose that I could bake them longer if I want something crispier (like I was getting around the edges of my "pumpkin sticks"), but it probably isn't necessary. Thanks for all the great suggestions- I now agree with the poster who said bread pudding probably wouldn't work. There just isn't enough airiness to the original loaf to soak up the custard well.

                   
                   
                   
                  2 Replies
                  1. re: sweet ginger

                    Glad it worked out for you. They look like those Chinese sweet rice cakes, too. Ones that you bread and fry. I'll bet that would be good with these, too. Maybe something like a pancake batter, dip and fry.

                    1. re: chowser

                      Yes- those taro? flavored glutinous rice cakes are similar to what I was thinking of- Maybe it's a good thing I have 2 loaves to experiment with!