Thanksgiving has got to be one of my most loved holidays. I love pumpkin, spices, and all the heavenly smells coming from my kitchen.
I have spent years searching for the perfect pumpkin bread recipe (I still want Bob Evans pumpkin bread recipe...pout,pout).
The last time I ate there I tried to bribe the waitress....Ha, didn't work too well. I bet recipe secrets are part of the waitress training. "No matter the amount of money you are offered, the recipes remain secret, and that is an order. Try to give it away and you will loose your job."
Yeah, threaten the waitress's Bob....
I have even searched the internet for a copycat recipe. Can I find one? NO!!
So, if anyone has had better luck (holding a Bob Evans waitress at gun point) with finding a recipe for Bob Evans pumpkin bread, please share....I am begging you!!
One thing I look for in a bread recipe is the poofy tops. If the bread does not end with a rounded top, I don't want anything to do with it.
I am the same way with muffins.
OK, tell me I'm picky.....
This pumpkin bread recipe ended with a nice rounded top and excellent flavor. My whole entire house smelled like pumpkin bread while it was baking. I was very satisfied with the outcome.
When I started creating this wonderful bread, I was gathering all my ingredients and found out quickly that I was being forced to substitute (OH NO!!).
AND MY KITCHEN IS ALMOST OUT OF CINNAMON!! A kitchen without cinnamon is like starting your morning without coffee. It just can't happen!!
I only had 1/3 c. of canola oil, and no dark brown sugar.
The dark brown sugar was an easy fix. Just substitute light brown sugar. The canola oil was a different story. I needed 2/3 c. of oil, so what I did was 1/3 c. canola oil and 1/3 cup melted butter.
The results? Well, you can clearly see the results. AMAZING!!
This is another recipe that I wanted to keep secret, but my faithfulness to my blogging community comes first.
So, here it is....
You will definitely enjoy this one. It comes in second to Bob Evans....
makes two 9 x 5 inch loaves
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
2 tsp. salt
3 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1/4 tsp. ground cloves
2/3 c. milk
1 tsp. vanilla extract
1/3 c. canola oil
1/3 c. melted butter
1 c. sugar
2/3 c. light brown sugar
4 large eggs
2 c. canned pumpkin
1 c. chopped pecans
Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another bowl.
Mix the sugars, canola oil and melted butter in a mixer bowl. Mix until it is completely blended, about 2 minutes.
Add the eggs one at a time. Add the pumpkin and blend well.
Add the flour mixture in thirds alternating with the milk, starting with the flour mixture. Mix until just blended. Stir in the nuts.
Place in two greased 9 x 5 inch loaf pans and bake at 350 degrees F. for 1 hour, or until wooden pick comes out clean. Let the loaves rest in the pans for about 10 minutes, then invert.
Good Luck~Happy Eating~Enjoy