PUMPKIN [SPICE] CRACKER BREAD REDUX 23 NOVEMBER 2024

The more I thought about it, the more frustrated I felt about the results of the PUMPKIN [SPICE] CRACKER BREAD I made yesterday, so I tried again today. I really didn't think yesterday's result was fit to eat, even with frosting on it. So I bought a new container of baking powder and a box of cinnamon graham crackers, altho I did find out when I came home that the baking powder I used yesterday had NOT expired; maybe the fact that it had semi-solidified and I had to scrape off three teaspoons should've been a clue. The mixture looks about the same, altho I think it was not as dry . . . Again, coming out of the oven, after an extra ten minutes of baking, it still hadn't risen . . . . . . nor had the mixture melded together . . . Cover it with frosting . . . . . . and yes, it is more baked and edible than yesterday's version was . . . Neal and I troubleshot (troubleshooted?) why this bread just would not rise as shown in Dylan's video . . . * Was the oven temperature correct? Yes, and everything else I've baked has come out okay. * What about the pumpkin? It's the same brand & size that Dylan used. * What about the baking powder? It's the same brand that Dylan used. * What about the eggs? They were room temperature, altho they weren't as large as I normally use. * What about the recipe? I researched other recipes for this bread, and they all concurred with Dylan's recipe, as well as my idea of using cinnamon graham crackers and adding other spices. I guess I will just chalk this up to experience and make something else, like PRALINE PUMPKIN PIE[S] for Thanksgiving.

PRALINE PUMPKIN PIE[S] HERE