Healthy

It’s official…I will never be a good baker. To prove my point, let’s take my latest baking experience. I decided that since we are officially in the month of October, it might be fun to make some pumpkin bread. Armed with a recipe and some ingredients, I set off to make it. My first problem occurred when I saw that it called for 1 ½ cups of sugar, which is when I decided there was no way it needed that much sugar, so I put less than the recommended amount. Next I looked at how much pumpkin I needed to put into the bread, 1 cup, the can I bought was almost two cups worth of pumpkin, so of course, not wanting to be wasteful, I put the whole can into the bowl. Since I had all that pumpkin in there, I decided that it was going to be moist enough without adding all the oil, so I cut the oil in half as well. Then to make the bread even healthier I did a mixture of rice flour and whole wheat flour to finish it off. As I put the bread in the oven, I was so proud of myself for the substitutions I had made to make the bread a little better for us.


The end result wasn’t quite as bad as you might’ve expected it to be, it was a little on the dry side, but the actual taste was pretty good.