Tuesday, November 9, 2010

homework and pumpkin bread

Tonight, I'm reading "Molecular Anatomy of the Development of the Human Substantia Nigra", "The pars reticulata of the substantia nigra: a window to the basal ganglia output" and "Differential short-term plasiticity at convergent inhibitory syapses to the substantia nigra pars reticulata". I'm also making pumpkin bread, which came out surprisingly well despite the fact that I only put in about half as much oil and twice as much pumpkin as is required by the original recipe.

Pumpkin Bread (adapted from the PPK)

1/2 cup chopped pecans
1.75 cups all-purpose flour
1/2 cups packed dark brown sugar
1 cup white sugar
2 tbsp maple syrup
1 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoons ground cinnamon
1 can pumpkin pie filling
1/2 cup vegetable oil
1/3 cup soy milk

1. Preheat oven to 365 degrees F. Grease and flour a 8″ x 4″ loaf pan.
2. Toast the pecans in an ungreased skillet. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt and cinnamon. Add the pumpkin puree, oil, and soy milk, and mix until all of the flour is absorbed. Fold in toasted walnuts. pour batter into pan.
4. Bake for ~1 hour or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaf tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

I should probably mention that I'm on a "I want to quit graduate school" kick right now. I'm half in love with the idea of working for a food policy NGO and being a freegan. I wish I had more time for cooking and gardening. I'm really really stressed here.

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