I have had this huuuuuge can of pumpkin puree sitting in my cabinet for over a year... I had a panic moment in the midst of last year's canned pumpkin shortage, because I was worried I wouldn't be able to find any to make Chuck's beloved pumpkin pie around Thanksgiving. Lindsay came to the rescue and donated the big can to my cause, but I was also able to procure a couple cans in the meantime. Thus, we had a plethora of canned pumpkin, and after Thanksgiving was over, I temporarily forgot about pumpkin, and the big can sat, and sat, and sat, and sat.
I was feeling the fall vibe this week, and thought I'd put that big can to use in some pumpkin bread. Turns out a 29 oz can of pumpkin puree makes 3 full sized loaves of bread! I had one for home, one for work, and one to send to Chuck's work. Excellent.
I followed this recipe to a T, with one exception: I used half brown sugar and half white. Brown sugar is the best. Anywho, this was a pretty typical pumpkin bread recipe... soft, sweet, spicy, rich. Yum.
I was feeling the fall vibe this week, and thought I'd put that big can to use in some pumpkin bread. Turns out a 29 oz can of pumpkin puree makes 3 full sized loaves of bread! I had one for home, one for work, and one to send to Chuck's work. Excellent.
I followed this recipe to a T, with one exception: I used half brown sugar and half white. Brown sugar is the best. Anywho, this was a pretty typical pumpkin bread recipe... soft, sweet, spicy, rich. Yum.