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Old 02-08-2009, 09:02 PM   #1
 
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Default Spinoff: baking with pumpkin, not egg

Jeamaria started a cool vegan/egg substitute thread that inspired me to try a substitution tonight. I used 2 jiffy cornbread box mixes, 1/2 can organic pumpkin (15 oz can), 1 cup soy milk and 1/2 cup orange juice. Mixed together and baked at 400 degrees for 30 minutes, it came out great!

I am definitely motivated to try baking with applesauce and pumpkin instead of egg sometimes. I wonder how brownies might turn out. Anyone know?
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Old 02-08-2009, 09:07 PM   #2
 
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When you say great, do you mean it had about the same texture as when made with egg? Did it taste all pumpkin-y?
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Old 02-08-2009, 09:19 PM   #3
 
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I think the texture was pretty close. The bread came out moist with good flavor. Pumpkin was definitely one of the flavors but it didn't overwhelm or dominate the corn flavor. I would definitely try it again.

Oh, I forgot to mention that I stirred a bit of cinnamon in as well, about 1 tsp.
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Old 02-10-2009, 02:30 PM   #4
 
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Quote:
Originally Posted by love yourself first View Post
Jeamaria started a cool vegan/egg substitute thread that inspired me to try a substitution tonight. I used 2 jiffy cornbread box mixes, 1/2 can organic pumpkin (15 oz can), 1 cup soy milk and 1/2 cup orange juice. Mixed together and baked at 400 degrees for 30 minutes, it came out great!

I am definitely motivated to try baking with applesauce and pumpkin instead of egg sometimes. I wonder how brownies might turn out. Anyone know?
I'm not vegan, so eggs don't bother me, but I would love to cut out some of the vegetable oil required for pre-packaged desserts.

I saw a recipe for brownies once--you basically buy a box of devil's food cake (not brownie) mix and add a can of pumpkin. No eggs or oil or water. It's supposedly very hard to mix, but it should be fudgy and delicious once baked. I can't say I've had the guts to try it, though.
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Old 02-10-2009, 02:36 PM   #5
 
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Quote:
Originally Posted by sarahthewarrior View Post
Quote:
Originally Posted by love yourself first View Post
Jeamaria started a cool vegan/egg substitute thread that inspired me to try a substitution tonight. I used 2 jiffy cornbread box mixes, 1/2 can organic pumpkin (15 oz can), 1 cup soy milk and 1/2 cup orange juice. Mixed together and baked at 400 degrees for 30 minutes, it came out great!

I am definitely motivated to try baking with applesauce and pumpkin instead of egg sometimes. I wonder how brownies might turn out. Anyone know?
I'm not vegan, so eggs don't bother me, but I would love to cut out some of the vegetable oil required for pre-packaged desserts.

I saw a recipe for brownies once--you basically buy a box of devil's food cake (not brownie) mix and add a can of pumpkin. No eggs or oil or water. It's supposedly very hard to mix, but it should be fudgy and delicious once baked. I can't say I've had the guts to try it, though.

My sister makes this and I think it's pretty good. She cooks ALOT with pumpkin and I really can't ever tell anytime I've eaten at her house.
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