Fallax
(#78328449)
Pumpkin
Familiar
Pitfall Fixture
Click or tap to view this dragon in Predict Morphology.
Energy: 50/50
This dragon’s natural inborn element is Plague.
Male Veilspun
This dragon is an ancient breed.
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Personal Style
Ancient dragons cannot wear apparel.
Skin
Scene
Measurements
Length
0.48 m
Wingspan
0.96 m
Weight
0.93 kg
Genetics
Sunset
Laced (Veilspun)
Laced (Veilspun)
Ginger
Web (Veilspun)
Web (Veilspun)
Strawberry
Branches (Veilspun)
Branches (Veilspun)
Hatchday
Breed
Eye Type
Level 1 Veilspun
EXP: 0 / 245
STR
5
AGI
6
DEF
5
QCK
8
INT
8
VIT
5
MND
8
Lineage
Parents
Offspring
- Nainsi
- Shaula
- Anthu
- Fafnir
- fire
- soil
- Sekhmet
- Apophyllite
- Fimbulvetr
- Rhys
- Mokele
- Heketoro
- Ventus
- Bertram
- Ramola
- Deidra
- Dyvad
- Gorrick
- Rumu
- Ghiaccio
- Molnun
- Cebru
- Canela
- Merope
- Rhirid
- Caste
- Syndor
- Oengul
- Bakal
- Argai
- Soraka
- Ogol
- Glyn
- Sharra
- Brigida
- Estos
- Allnat
- Lharilstar
- Gavriil
- Xiaohong
- Imane
- Azalea
- Sonatina
- Bidelia
- Cygnus
- Garatia
- Albaric
- Adony
- Peros
- Erendiria
- Toril
- Ghar
- Aneirin
- Xin
- Kurin
- Capella
- Andrei
- Zenobia
- Tenebrion
- Flayer
- Reinholdt
- Kyungsoon
- Zuras
- Trovadora
- Eladrin
- Bok
- Raina
- Chrysalis
- Gwendolyn
- Binnit
Biography
Quote:
Pumpkin Bread
Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
INGREDIENTS
2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin (I use Libby's)
INSTRUCTIONS
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
INGREDIENTS
2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin (I use Libby's)
INSTRUCTIONS
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
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