Pudding flavors a pumpkin bread
Published 1:31 pm Thursday, November 17, 2011
No question about it, we’re definitely into making pumpkin this and pumpkin that now, so save some that’s left over from your whatever or buy a can for today’s nifty swifty, coconut-kissed pumpkin bread.
“Here is an excellent recipe for pumpkin bread,’’ longtime Forum helper-outer and Arlington cook Fern Speed writes.
“I don’t remember where I got it, but everyone likes it.’’
Fern adds, “I grease the pans with Crisco shortening — I found that if you use oil, the bread sticks.’’
Fern’s pumpkin bread
5eggs
11/4cups oil
2cups sugar
2cups canned pumpkin
2small boxes instant coconut pudding mix
2cups flour
1teaspoon salt
1teaspoon baking soda
1teaspoon cinnamon
1cup chopped nuts
In a large mixing bowl, beat the eggs, then add oil, sugar, pumpkin and pudding mix and beat well.
In a separate bowl, combine the flour, salt, baking soda and cinnamon, mixing well.
Add flour mixture to pudding mixture and stir until mixed thoroughly.
Stir in nuts and pour batter into 2 shortening-greased 5-by-9-inch loaf pans.
Bake at 325 degrees for 1 hour or until bread tests done.
Remove from oven and let cool in pans for 10 minutes, then turn out on racks and let cool thoroughly.
Makes two 5-by-9-inch loaves.
SOS: Lynnwood reader Mardell Anderson is desperately hoping someone can supply her with a recipe for homemade graham crackers.
If you can share a graham cracker recipe, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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