I got kind of behind in posts. I know it’s spring, but here’s a recipe I made in the fall.
I really rely on butter and eggs when I bake, but I was intrigued by the idea of this eggless and butterless pumpkin cake business. In it, the only ingredients are a cake mix and a canned pumpkin and voila, a health(-ier) pumpkin cake. I was chatting with a coworker about it, then shortly after that I saw on Cupcake Crusaders the recipe for healthy cupcakes that involves adding cider into that equation. The idea of just pumpkin and cake mix sounded okay, but adding cider sounded even better to me. So I thought I might be able to do something similar with a quick bread. I already had Williams-Sonoma Banana Caramel Quick Bread on hand. I used Wells Banana Bread Beer instead of cider, and added a bit of rum to the mix, too.