I could've SWORN i posted this yesterday, but i'll be darned if i can find the post anywhere! So, i'll try it again.

I took the bowl muffin idea a step further. I did this because i wanted to make A LOT before Hurricane Wilma, so i'd have something to eat for breakfast for a few days as i knew i wouldn't have power. So, here was what i came up with!

Pumpkin loaf(makes 4 servings)

· ½ cup bake mix
· ½ cup vanilla praline designer whey
· ½ cup canned pumpkin
· 2 eggs
· lots of pumpkin pie spice

1. Mix all ingredients in a bowl
2. Add water as needed to make a thick batter
3. Pour into a glass bread pan
4. Microwave for 5 minutes on high power

Sue- have you tried baking this is a regular oven? I was wondering how it would come out. It looks like a really good, and quick, recipe to put together!

I did it this morning before work...quick and very easy!
I only had vanilla whey so I put in about 1/4 C of splenda.

bob

I haven't bake this one in the oven, but the LC holiday cranberry bread i did, so i'm sure you could do it with this one too!

I modified this actually. After i came up with the cranberry bread, and put Vital wheat gluten in taht one, i wondered how this one would be. I mess up and dint' realize it until later that i used the 1/4 cup measuring cup instead of the 1/2 cup one! This recipe rose higher and was moister and fluffier than my original version! I was amazed! My finace loved it this way, he said it was too dry before.

Pumpkin loaf (with vital wheat gluten) (makes 4 servings)

· ¼ cup bake mix
· ¼ cup Vanilla Praline designer whey
· ¼ cup canned pumpkin
· 2 eggs
· 2 tbsp vital wheat gluten
· lots of pie spice
· AS to taste

1. Mix all ingredients in a bowl
2. Add water to make a batter
3. Pour into greased glass loaf pan
4. Microwave for 5 minutes

Just to make sure I understand you . . . so you used 1/4 cup each of first 3 ingredients instead of 1/2 (as well as gluten), and that's the difference? 1/4 makes it better, right?

lol this is the first thing I ever tried to bake in the micrwave. Do things always come out spoungy like this?

Kevinpa, how did you make it? Did you use the 1/2 cup directions or the 1/4 cup directions?

Mang, this recipe looks so good that I can't wait to try it!

i made it both ways and it had a great taste but both ways made like a spounge cake. I'm going to try it in a regular oven tomorrow and hopefully the texture will be different.

Kevin- That happens all the time to me as well. What I've discovered helps on some dishes is to cook at a lower power for a longer time. I think it has something to do with the water inside the dish boiling and creating alot of air bubbles.

ty I tried it again this morning and baked it in the reg oven and it came out yummy and the texture more like I would expect.

For the 15 to 20 mins extra it take to bake it the conventional way I'll opt not to Nuke.

Kevin, which formula did you use for your most recent attempt in the oven? 1/2 c? 1/14 c? Thank you for your patience!

1/2 c.
3 eggs
2 tbs glutten

she complain of 1/2 c. being dry so i up eggs to compensate

Now we're cookin . . . I'm ready to give it a go now. Thanks for your input in this.