That’s an altered Wayne’s World reference. It was on this last week, so I made my 13-year-old watch it with me. We’ve been quoting the movie ever since. Party time! Excellent!
So I’ve mentioned before that Scott and I both love pumpkin pie. We still wonder why we went with a traditional wedding cake instead of pumpkin pie at our reception.
Obviously I made pumpkin pie for our Thanksgiving celebration last week, but I wasn’t ready to let the pumpkin aroma fade from my kitchen, so yesterday I made a couple of loaves of pumpkin bread.
This recipe is fool-proof. It’s the only one I’ve tried, but it turns out perfectly every time, so why bother with something else?
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose or whole wheat flour
- 1/2 cup coarsely chopped nuts (I take this as an optional choice and leave them out)
- 1/2 cup raisins, if desired (No!)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans with shortening.
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. (If it lasts that long!)
Recipe courtesy of Betty Crocker’s New Cookbook: Everything You Need to Know to Cook by the Betty Crocker Editors