As I was making pumpkin bread, I wondered why I needed four times the liquid I usually use. As I looked at my very dry batter I thought, "Wow, this whole wheat flour seems to need much liquid today."
I added the extra liquid and wondered why white whole wheat flour would demand so much more liquid that whole wheat "pastry" flour?
I made the batter and filled up the same two loaf pans, which I regularly use to bake pumpkin bread. What I had added to this pumpkin bread was two cups of raisins and cut up dried apricots to make the "pumpkin" bread more like a fruit cake.
When the bread was baking I realized that I had forgotten to put the solid packed pumpkin, a 29 ounce can, into the batter! My husband said "take it out of the oven and add the pumpkin," but I told him it is much too late and we are now baking an "experiment."
Herein is a picture of my "pumpkinless" pumpkin bread which my husband says he likes very much, in fact, he might like it more than the normal "pumpkin" bread I have made in the past! The recipe has no oil, no eggs, and no dairy. One can see the raisins in the bread, but the diced apricots are more difficult to see in the photograph.
To my surprise, my husband says he loves this "pumpkin" bread! He said this is the best pumpkin bread every. This "pumpkin" bread has no eggs, no oil, no dairy, and no PUMPKIN!