Tahoe recipe: The great pumpkin bread has risen | SierraSun.com

Tahoe recipe: The great pumpkin bread has risen

Simone Grandmain

"Remember Peter, Peter pumpkin eater, had a wife and couldn't keep her?" Clearly he has not been reading my column. If he had, he would have been making pumpkin cream pie, pumpkin oatmeal, pumpkin crunch squares and now pumpkin bread and his wife would be one happy camper.

The reason I have saved this recipe for the last in my pumpkin series is it really is a bread for all seasons, all the time. Sure it is trendy in October and you can even sneak a couple candy corns in the batter if you are determined to junk it up for Halloween, but it is not holiday specific. First of all, I use canned pumpkin, not pumpkin pie filling, which can be found at your local grocer any month of the year. Secondly, while this bread is incredible served warm with butter and enjoyed in front of a fire accompanied by a hot apple cider, it also packs up great for summer picnics and hikes (is it time yet?).

I always double this recipe because (hello!) nobody sells just one cup of pumpkin and also it is just so easy to double loaf pan recipes. Cookies, not so easy. You have to keep scooping and placing and baking and timing the little suckers for twice as long. Bread is just two pans: mixed, poured, baked (you can cook two loafs at a time), cooled, eaten. You can do it.

Ingredients:

1 and 2⁄3 cups flour

1 and 1/2 cups sugar

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1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup canned pumpkin

1/2 cup canola oil

1/2 cup water

1/2 cup chopped pecans (walnuts OK)

Preparation:

Preheat oven to 350 degrees. In a large small bowl, combine the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients until moistened. Fold in nuts. Pour into a greased 9 x 5-inch loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Makes one loaf.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at simonegrandmain@gmail.com.