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Monday, November 23, 2009

Pumpkin Shortage

This past week, hubby and I were listening to the national news when Brian Williams announced that there would be a canned pumpkin shortage this year. He said, after Thanksgiving, Libby's canned pumpkin might become scarce because there was so much rain, the pumpkins rotted in the fields. I immediately looked at hubby and said, "Maybe we should pick up a few cans, just in case." He scrunched his face and answered, "Why? We don't even like pumpkin pie." "No," I said, "But you sure do love my pumpkin bread." His expression changed. "I didn't think about that," he said.

Then, yesterday, we were talking about food for Thanksgiving when he announced he'd like to have some pumpkin bread NOW. Guess he'd been thinking about it since we were talking about it the other night. Since I always make it for Thanksgiving anyway, I went ahead and baked.

Here's the recipe, in case you'd like to try it. This stuff is moist and spicy, and it's great for giving to family and friends during the holidays.

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Preheat oven to 350 degrees.

Grease bottoms only on 2 regular loaf pans. (If you want to use as gifts in your goody baskets, use those small disposable pans, will probably make 5 or 6 little loaves.)

Beat together:
2/3 cup shortening
2 -2/3 cups granulated sugar
4 eggs
until creamy.

Add to mixture:
1- 15 oz. can pumpkin
2/3 cup water
and mix until blended.

Blend together:
3- 1/3 cups all purpose flour
2 tsp. baking soda
1 -1/2 tsp salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice
Blend into pumpkin mixture until well mixed.

Lastly, blend in:
1 cup black walnuts (black walnuts give it a fabulous flavor, but you can use regular walnuts if you prefer)
1 cup raisins

Pour into pans and bake for at least 1 hour. I start checking at the 1 hour mark, but mine usually take about 15 minutes longer. You can test by sticking a toothpick into the middle of the loaf or touching the tops with your fingertips.

When they're done, allow loaves to cool, then wrap in wax paper and aluminum foil and store in refrigerator. These will keep for quite a while and they also freeze well. The flavor is at optimum after they cool. Try a slice with your morning coffee or slap on a dollop of whipped cream and serve as dessert. Enjoy!

Devon

2 comments:

  1. I don't like pumpkin pie much either, but this recipe sounds so good. Have you ever eaten cold slices with cream cheese on top?

    ReplyDelete
  2. This bread is better once it's refrigerated. No, I've never tried putting cream cheese on it, but I'll bet it would be good. Happy Thanksgiving! :o)

    ReplyDelete

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