Density versus fluffiness of pumpkin bread

[jaybee65]

I made my very first ever attempt at baking something last night: pumpkin walnut bread. In the process, I discovered many things: Flour is messy! Walnuts work better in bread when you remember to crush them, rather than dumping them into the mix whole! Drinking alcohol as you struggle to measure ingredients precisely is probably not a good idea, but *does* make it less aggravating!

I followed the recipe (found online here) as carefully as I could, and the bread turned out pretty well for a first attempt. However, the texture is a lot fluffier and less dense than I was expecting -- it's rather cake-like, in fact. Is this likely to be due to the kind of flour I used? (The recipe called for All-Purpose flour.) Is there another type of flour that might produce something denser? Or is it something other than the flour that influences this? Any suggestions gratefully received!

Comments

[aedifica]

I *think* I have also found that using butter in place of oil makes a denser cake, so it might work for your bread too. I haven't tested it, though, so the density I noticed might have been caused by some other factor.

[jaybee65]

Ah, that's another thing to experiment with, then! Thank you.