cashew butter bread trouble

[Guest guest]

Eileen or anyone who has experience with SCD breads--

I tried making Eileen's cashew butter bread (see below), but it fell

in the middle after I took it out of the oven. I baked it 15

minutes less than the recipe said because it smelled " done " and

looked so dry and cracked on top. My slices stay together, but they

look like butterflies and greyhounds. LOL I think Eileen used

jarred cashew butter, but I made my own and used 2 cups. I used the

2/3 cup squash and only 1/3 cup honey instead of all honey. Any

suggestions would be appreciated!

Cashew Butter Bread

1 cup honey

18 oz. cashew butter (approx. 2 cups)

1/2 cup oil

1 1/2 teaspoon baking soda

3/4 teaspoon cinnamon

10 eggs

In a food processor, mix the cashew butter and honey. Add oil, baking

soda, and cinnamon. Mix in the eggs. Bake @ 275 degrees for 1 ½

hours.

Place parchment paper in loaf pans before placing batter in pan.

Makes 2

loaves.

Note: I have also successfully replace up to 2/3 of the honey with

pureed winter squash/pumpkin. The bread is so stable...It's moist

also.

[Guest guest]

On Sat, 14 Jan 2006 16:23:11 -0000 " julie46250 " julie46250@...>

writes:

> Eileen or anyone who has experience with SCD breads--

> I tried making Eileen's cashew butter bread (see below), but it fell

>

> in the middle after I took it out of the oven.

What size pan did you use? Most of these recipes call for 8 x 4 " pans (I

think you can get by with 8 1/2 x 4 1/2), which are smaller than standard

loaf pans. And doubling recipes to make up for the extra space will lead

to a gooey middle.

I can't tell you if you're adjustments were a factor or not. Take care,

Fay

[Guest guest]

On Sat, 14 Jan 2006 16:23:11 -0000 " julie46250 " julie46250@...>

writes:

> Eileen or anyone who has experience with SCD breads--

> I tried making Eileen's cashew butter bread (see below), but it fell

>

> in the middle after I took it out of the oven.

What size pan did you use? Most of these recipes call for 8 x 4 " pans (I

think you can get by with 8 1/2 x 4 1/2), which are smaller than standard

loaf pans. And doubling recipes to make up for the extra space will lead

to a gooey middle.

I can't tell you if you're adjustments were a factor or not. Take care,

Fay

[Guest guest]

On Sat, 14 Jan 2006 16:23:11 -0000 " julie46250 " julie46250@...>

writes:

> Eileen or anyone who has experience with SCD breads--

> I tried making Eileen's cashew butter bread (see below), but it fell

>

> in the middle after I took it out of the oven.

What size pan did you use? Most of these recipes call for 8 x 4 " pans (I

think you can get by with 8 1/2 x 4 1/2), which are smaller than standard

loaf pans. And doubling recipes to make up for the extra space will lead

to a gooey middle.

I can't tell you if you're adjustments were a factor or not. Take care,

Fay

[Guest guest]

> I haven't made the cashew bread but generally if you are having

this

> problem I find reducing the temperature by 15-25° and lengthening

the

> baking time (10-20 minutes)helps bake the center without overdoing

the

> outside. Also, allow it to cool completely before removing it from

> the pan.

Thank you, Sheila. I'll try that.