Comments on: Mistrunner’s Spice Bread

By: Chris

Chris — Fri, 19 Jun 2009 19:27:28 +0000

Hi Jeursey,

To make pumpkin pie spice, mix allspice, cloves, cinnamon, ginger, and nutmeg – all powdered, of course – in roughly equal amounts. (I typically include more cinnamon and nutmeg, but you can vary by preference.) You can replace the corn syrup with molasses.

Regards,
Chris

By: Jeursey

Jeursey — Thu, 18 Jun 2009 01:52:20 +0000

Is pumpkin pie spice basically more of the spices already included in the recipe? I ask because I’m in Australia, and pumpkin pie spice is not readily available outside North America. Same goes for corn syrup.

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By: Jennifer

Jennifer — Thu, 04 Jun 2009 00:06:09 +0000

Thank for your quick answers, all! I’ll make sure to keep my eyes open the next time I hit the grocery store, so I can nab the ingredients I need to make this.

By: Jennifer

Jennifer — Thu, 04 Jun 2009 00:02:55 +0000

I love trying new things, that aren’t super hard, so this was right up my alley.

1 – Oh! You should definitely try it if you get a chance. Especially with a whipped cream-cheese frosting. Very mild flavor, that isn’t very sweet.

2 – All-Purpose white flour, unsifted – check.

3 – Cool. It’s just I’m not fond of the flavor wax paper can add to food if you’re not careful, so I only have parchment paper on hand.

4 – That sounds just perfect, I love multi-depth flavor, so I’ll keep an eye out the next time I go shopping.

And re:molasses – It’s actually not that hard to work with. I made some gingerbread cookies from scratch last winter using it, and while a little sticky, it wasn’t horrible. No worse that corn syrup imo.

By: Teresa

Teresa — Tue, 02 Jun 2009 18:18:16 +0000

Okay, that makes sense, thanks! Now, to work up the energy and motivation to make this soon, hehe.

By: Cadychan

Cadychan — Tue, 02 Jun 2009 16:36:30 +0000

@Jennifer -
Hello! Glad you like the recipe! As for your questions:
1 – I’ve…never actually had spice cake, but I would assume they taste about the same. XD
2 – Making this, I used All-Purpose white flour, unsifted.
3 – Teresa is right – parchment paper is the way to go, but I actually used wax paper for this, and it worked fine. I made sure to grease the pan, and there were no problems. I wonder if because it bakes at a relitively low temperature, the paper doesn’t burn? =/
4 – You should, yes. It should be in the spice/flour/cooking supplies isle of your local supermarket. The one I used came in a little tin. I like my stuff savory spicy, so I added some extra. XD
Hope this helps! ♥
@Chris -
Hmmm…I…would say yes, perhaps, but wouldn’t that much molassas be hard to work with? I don’t know how drastic the difference is, but I would recommend trying the corn syrup. But hey, if you can get it to work with molassas, let us know!
Honestly, I had never heard of dark corn syrup before this, but lo and behold, it was in my local grocery store. Go fig.

By: Chris Anthony

Chris Anthony — Tue, 02 Jun 2009 16:34:42 +0000

Hi Teresa!

You can use wax paper as long as it’s not directly exposed to the heat (i.e., as long as it has batter or cooking surface against it at all points). In this case, though, you can certainly substitute parchment paper if you’re worried about the wax melting or burning.

Cheers,
Chris A.

By: Chris Anthony

Chris Anthony — Tue, 02 Jun 2009 16:32:33 +0000

Hi Chris!

Yes, you can substitute molasses for the dark corn syrup. The bread will just taste a little sweeter.

Cheers,
Chris A.

By: Chris Anthony

Chris Anthony — Tue, 02 Jun 2009 16:28:43 +0000

Hi Jennifer,

Thanks for your interest!

I can’t address #1, because I haven’t tasted it yet, but I imagine it would.

2 – All-purpose flour, yes. You’re right to think that SR flour wouldn’t work with the salt.

3 – You can use parchment paper pretty much anywhere wax paper is called for in baking, so yes.

4 – Teresa’s got your answer.

Cheers,
Chris