Friday Favorite: Stolen Pumpkin Bread Recipe
It may still be in the mid-nineties out there, but according to farmer’s markets all around Knoxville it is officially Autumn. The first home football game this weekend clinches it.
Fall means pumpkins, those round bundles of love that I have a positive fetish for. The plumper and rounder the better. Probably some latent lesbianism on my part, or maybe they just remind me of sweet little babies, so fat and yummy…
Anyhoo, for your weekend pleasure, I have snagged a top-secret recipe from none other than The Institute that Shall Not be Named (TITSNOB) .
And heavens, it’s yummy, too.
TITSNOB Pumpkin Bread
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 can (1 lb can) mashed pumpkin
- 1 3/4 cups flour
- 3/4 tsp. baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- 2/3 tsp cloves
- 2/3 tsp nutmeg
- 2/3 tsp allspice
- 3/4 tsp cinnamon
- 1/2 tsp vanilla flavoring
- 1/3 cup water
Preheat oven to 350 degrees. Grease and flour two loaf pans. Mix together sugar, oil, pumpkin and eggs until well blended.
Add all dry ingredients to pumpkin mixture and blend thoroughly. Add vanilla and water, mixing until all ingredients are well blended. Pour into prepared pans.
Bake at 35o degrees for one hour. Remove from oven and place on cooling racks for 1o minutes. Carefully remove loaves from pans and allow to cool before slicing.
TITSNOB actually sells these. So let’s pretend this is like that Neiman-Marcus Cookie Recipe , and that it cost me, like, several jobs to get my hands on it, and thus as my bitter revenge I’m now passing it on to as many people as I can.
Go bake pumpkin bread. That’ll show em!
