by Kat Robinson
Yesterday I received several Twitters declaring yesterday "Pumpkin Spice Latte Day." While I chose not to imbibe on the suggested $4 cup of coffee, I did get to thinking about the flatteringly autumnlike flavor of pumpkin.
Janelle E. sent in something of some similar spicitude... a recipe for The Best Pumpkin Bread Ever. Looks like a worthy fall-time pursuit. Recipe on the jump.
The Best Pumpkin Bread Ever
2 cups flour
2 cups sugar
2 4oz pkgs instant coconut pudding
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 & 1/4 cup oil
2 cups canned pumpkin (Approximately one can)
Combine flour, sugar, pudding mix, baking soda, salt, and cinnamon in a bowl. Combine oil, eggs, pumpkin in a large mixing bowl. Mix well. Add flour mixture. Mix well. Spread in greased 2 - 5x9 loaf pans or Bundt Pan. Bake at 325 degrees for 1 hour.
This is fabulous when topped with cream cheese icing, but it’s pretty awesome by itself too!!
Janelle sent me a little more information...
On a note that I should have put in it, I usually add more cinnamon, grate some fresh nutmeg, and put in some pumpkin pie spice, but I've never really measured the extras. Sorry for not putting that in there, but I've been making the recipe for 10+ years and just tend to get a good smell going, mix, and bake. Hope everyone enjoys!
I'm going to have to try that out. Do you have a recipe you'd like to share with Eat Arkansas readers? Drop me a line at firstname.lastname@example.org.