I'm certain I bought this can of pumpkin last fall, thinking I would make pumpkin pie or pumpkin tea bread during the holidays. Or perhaps it was an extra can that I just never needed.
Anyway, there it sits, not getting any younger. Time to do something with it. The recipes I would normally use canned pumpkin for tend to be sweet. My Handsome Husband doesn't really like sweet stuff. ("Sugar is poison!" he loves to declare.)
So today, I tried a new recipe, for Pumpkin Yeast Bread. I didn't follow it exactly, reducing the sugar, for example, from 1/2 cup to just one tablespoon (for above stated reasons.) I also used half whole wheat flour and half white flour, and subbed cinnamon for the cardamom. A good handful of oatmeal went in, as well, because that finished off the open container.
The dough is punched down, turned back out onto a board, and divided in half. Each half is shaped into a loaf and popped into well-greased baking pans to rise again.
The verdict? Not bad. I bet it will make great breakfast toast. And French toast, too!
Okay, one lurking can eliminated from the cupboard. Now, what can I make that's fairly healthy with that jar of maraschino cherries I have no idea why I bought? THAT will be a challenge.