Okay, we know what you're thinking, "Enough with the pumpkin!" After last week's Pumpkinpalooza, why haven't we moved on? Well, because the leftover pumpkin from that big ass Libby's can is staring us in the face and saying...
"Use me. I dare you."
You talkin' to me? A Tart? You talkin' to me?!
Well, Pumpkin, meet my friend, a recipe. Her name is "Janice's Pumpkin Bread." She's from Oklahoma and she's gonna take you down!!!!
Janice's Pumpkin Bread
(from Janice R. of Ponca City, OK)
3 1/2 c. flour
3 c. sugar
1/2 tsp. salt
2 tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
2 c. canned pumpkin
1 c. vegetable oil
4 eggs, beaten
2/3 c. water
(from Janice R. of Ponca City, OK)
3 1/2 c. flour
3 c. sugar
1/2 tsp. salt
2 tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
2 c. canned pumpkin
1 c. vegetable oil
4 eggs, beaten
2/3 c. water
Mix with a hand mixer, stand mixer or your superpowers.
Pour into 3 small bread pans or 2 larger ones, a little over half-full.
Pour into 3 small bread pans or 2 larger ones, a little over half-full.
Bake at 350 degrees for 45 minutes.
Insert a toothpick; it should come out clean, but if you're feeling Tarty and you like it super moist, remove when bread is slightly underdone...(When a little bit sticks to the toothpick.)
This bread is super delicious and so easy, it should be illegal. Eat it plain, with a dollop of whipped cream or toasted with a bit of butter on top. Or wrap it in a pretty package for a great holiday token or hostess gift.
"Thanks Janice."
"In your face, Pumpkin!"
Danielle Man, I just started reading your blog not knowing it was yours and thought, "Wow, I love these chicks' writing style." You're like smart en fun en stuff. I am going to make your pumkin bread tomorrow. It looks yumtastic.
ReplyDeleteRock on with yo bad selves. And tell your deadbeat boyfriend, "what.up."
moi
Thanks Moi! That's so nice, especially coming from a talented, professional D.C. writer! Tell T 'what up?!' And how's lil' G?
ReplyDeleteYou did Janice proud w/ the P-bread!
ReplyDelete