Did you know there is a shortage of canned pumpkin this year? I must have visited over 10 grocery stores and none of them had any pumpkin in stock. Of course this had me worried since we make a lot of pumpkin bread at our house. The thought of going into the fall without any pumpkin for breads, pies and muffins was scary!
However, on the way home from Disney on Ice the other day I decided to check at a grocery store that we were passing. Imagine my excitement when I saw they had 6 large cans on their shelf. I bought them all ;-)
The girls and I wasted no time making pumpkin bread when we got home:
I hear the shortage may be almost over, but I am not taking my chances. If I see any more canned pumpkin, I'm buying it!
Some of you have asked me for our pumpkin bread recipe. This is the best pumpkin bread I've ever had. Very moist and tasty. The recipe makes two loaves. We usually eat one right away and freeze one for later, although it usually doesn't stay in the freezer for very long; the first loaf is usally gone before we know it. This bread is MUCH better the day after it's baked, so try to bake it the day before you need it:
- 3 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 1/2 tsp ground cloves
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp baking soda
- 1 1/2 tsp salt
- 3 1/3 cup flour
- 2/3 cup water
- 1 small can (15 oz) of pumpkin
Cream sugar, eggs and oil. Add pumpkin. Mix all dry ingredients and add alternately with water to the pumpkin mixture. Bake in two greased loaf pans at 350 for about 1 hour and 15 minutes.