Ok, so I know that I made all this fuss about how awesome pumpkins are, only to forget about ’em. Well, pumpkins are still awesome and I don’t care if they’re “outta season.” [Oh, right, that’s why I froze them.] In an effort to make up for the lack of food posts and neglect of pumpkin, I’mma post about them until…well, I have no idea. I won’t ever get sick of them. So maybe until I run out of frozen pumpkin.
Annnyway, I made pumpkin bread yesterday. I think I’ve eaten about half a loaf all by myself already. It’s a family recipe, so I essentially left it alone and just cut the sugar from 3 cups to 2, using brown sugar instead of the regular white stuff. Not a dangerous switch, especially because the molasses-y flavor from the brown sugar pairs well with punkin stuff. The recipe says nuts are optional, and the 9-year-old in me still scrunches up her nose and mumbles “yuck” to bread with nuts in it, so I ruthlessly banned them from the recipe like the cool kids exclude the geeks at school.
Ze recipe, pour vous [with my teensy adjustments]:
- 3 cups flour
- 2 cups brown sugar (packed)
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon each: cinnamon, nutmeg, cloves, & ginger
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup water
- 2 cups frozen pumpkin puree [canned is fine, too, if you don’t have as much time on your hands as I do]
Pour into 2 greased and floured loaf pans.
Verdict: Tri-yum-ph. [I make no excuses for my awful puns and love them anyway]