Not that kind of pumped: MY kind of pumped— as in pumpkin bread.
Yeah, I’m talking food again. Can’t help it; it’s that time of year.
Just a few days before Thanksgiving; by now my sister’s already baked and frozen a dozen loaves of pumpkin bread. The first one is always waiting when we arrive at her house in Washington, D.C.
I love Thanksgiving. All I have to do is show up.
Only this year we’re not going east.
And Thanksgiving can’t happen without pumpkin bread.
So I really do have to get pumped. Starting tonight.
2 down, 10 to go.
Here’s the recipe (back by popular demand )
Blend in one large bowl :
2 cups canned pumpkin
1 1/2 cups sugar
1 1/2 cups brown sugar
1 cup oil (I use safflower)
3 cups flour
1 teaspoon nutmeg (If I don’t have one of the spices, I skip it; it’s still great)
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspooon baking powder
Mix well; pour into two loaf pans, greased and floured. Bake at 350 degrees for 1 hr.–1 1/4 hours (or more, until bread pulls away from edges of pan)
P.S. At my sister’s, we eat HER pumpkin bread. Trust me, my recipe is better (and easier) but if you want hers, click here.