Between Halloween and Thanksgiving, pumpkins dot the landscape. They line porches, driveways, store entrances, mantels and school rooms. Food writers tell us how to use pumpkin in everything from cupcakes to lasagna to ice cream.
Thank Goodness for Libby
Years ago I baked a pumpkin pie from scratch. I even cooked the pumpkin, which I cut into pieces and baked for an hour before pureeing. Since then, I’ve stuck with Libby’s. Not because cooking my own pumpkin was hard; I just didn’t care for the way mine turned out; it was stringy and coarse. Face it, Libby has better kitchen equipment than we do.
Pumpkins for More than Pies
Gorgeous!
I’ve not had angel food cake, pudding, butter, muffins, or cocktails made with pumpkin, though with Libby’s help, I’ve often baked the more traditional pies and pumpkin bread. One of my cooking buddies makes an awesome pumpkin cheesecake; another roasts the seeds. I enjoy.
Cyndy recently sent me a photo of two lovely loaves of pumpkin bread. She had baked them for gifts and they turned out so pretty, she made more to freeze. She said the plump loaves were incredibly moist and spicy and even better the next day.
According to those who test such things, this bread is nearly identical to the slices sold at Starbucks. Take a look at the Starbuck’s Pumpkin Bread to see how easy it is to assemble.
Customizing Your Bread
I told Cyndy her photos looked good enough for Southern Living.
Of Note: In keeping with the suggestions made in the Comments at allrecipes.com, Cyndy lessened the oil to 1/2 cup and increased the pumpkin to 1 cup. I’d be tempted to go lighter on the sugar, too, but Cyndy used the amount called for and said it was not overly sweet.
I have since found a recipe that includes a handful of frozen chocolate chips—being cold helps the chips stay intact. Alternatively, drop in a few dried cranberries.
Writing about this scrumptious bread, I’m beginning to drool on my keyboard. Hmm. . . come to think of it, I have all the ingredients on hand. . . . more later.
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