Okay, I promised to share my pumpkin bread recipe. It really is better than everybody else’s. Once I made it from an actual pumpkin that I carved and stewed and then put in the bread and in a pie, and it was amazing. However, that’s a lot of work. So here’s how to make the, I guess, second-best pumpkin bread this side of the pumpkin patch.
3 /12 cups sifted flour (I haven’t sifted flour in years; just fluff it up a little before you measure it.)
3 cups sugar (That’s a lot of sugar. I’ve tried it with two cups, but then it lost its sparkle. 2 1/2 is okay.)
1 1/2 t. cinnamon
1/2 t. nutmeg
2 t. baking soda
1 1/2 t. salt
3/4 cup water
1 cup oil (secret tip: I always a add just a dash or two more oil than it calls for to ensure it’s moist.)
1 15 oz. can pumpkin (Not the pie filling that already has spices in it. I like Libby’s.)
1 cup nuts (or raisins) (I like maybe 1 1/4 cup of nuts, or heck, why not 2 cups.)
Mix the dry ingredients in a big bowl. Make a well and add everything else. Mix well by hand, but don’t beat it to death.
Divide batter between three greased loaf pans. Bake at 350 degrees one hour or until done. Do the toothpick test — if it comes out clean, it’s done, or if the sides of the bread are beginning to pull away from the sides of the pan, it’s probably done.