Well, I promptly botched the recipe from the book, and a smaller batch (simpler batch...) from King Arthur Flower never rose properly (but looked and tested pretty good).
What I did bake that came out well was a loaf of delicious
Low-Fat High-Texture Pumpkin Bread
Thanks to my new William Sonoma 1lb Gold non-stick Loaf Pan I found the enthusiasm to bake a perfect loaf.
1.5 cups whole wheat flower (light whole wheat is good)
1 cup sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
.75 tsp salt
2 tbsp baking soda
2 tbsp flax meal
1/2 cup applesauce
1 cup shredded (grated carrots), drained
1.5 cups canned (or homemade) pumpkin puree
2 large eggs
1/3 cup water
A sprinkling of walnuts, shopped, and to your liking...
Combine the dry ingredients then add in all of the wet ones. Mix well, but not too well - never over-mix quick breads!
Lightly grease your loaf pan (or hardly at all with your gold non-stick William Sonoma loaf pan :D) and add batter.
Bake at 350 degrees for 45 minutes, or until an inserted knife is just dry. Careful not to over bake, however. Letting the pan stand to cool will complete any baking (or over bake it...)
Makes 1 large loaf.
It was moist, sweet, pumpkin-y, and perfect. The key is in the pumpkin/carrot/applesauce additions.
possibly my best quick bread yet! For despite common belief, substitution (and the omition of fat) does not harm these quick breads if done well.