Forget about the financial problems our country is facing and the wars overseas. We have a national crisis occurring and I bet you don't know about it!
There is a shortage of canned pumpkin!!!!!
Yes, it's true. Try to remain calm.
Albertson's is out, so is the commissary and Costco. I have my neighbor checking Sam's Club, but I am not holding out much hope.
When I asked at Albertsons about the missing pumpkin, the sweet girl informed me of the shortage and suggested I pick up a pie pumpkin in produce instead. I graciously thanked her for the info and suggestion as I inwardly rolled my eyes and thought "Yeah, right. I ain't making my own pumpkin puree."
I don't need the pumpkin for pie (Costco makes killer pumpkin pies - FYI) but for pumpkin bread. A friend of mine gave me her recipe last year and it is amazing. The girls love it, and it is nice to cook on a cold day. I alter the recipe adding applesauce for the oil and replacing some of the white flour with whole wheat pastry flour. It seems almost healthy!
So, if you find pumpkin in a can, hoard it. If the shortage doesn't clear by Thanksgiving you could sell it on the black market and make a lot of money!
Pumpkin Bread Recipe
350 degree oven
Cook time approx 1 hour
Mix together
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1/3 cup oil
add
2 1/2 tsp cinnamon
1/3 c water
1 1/2 flour
1/2 tsp nutmeg
1 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1 cup canned pumpkin
Mix. Pour into greased and floured loaf pan.
3 comments:
Guess what I am going to make this weekend?????
This recipe looks delicious!
If you need any pumpkin, I'm just back from grocery shopping and happy to report that Portland, Oregon, is NOT experiencing any shortage and I'd be happy to send you some in a pinch (though the shipping might be crazy!)
Okay, so I made this bread for all of my neighbors, and this Friday, I took in three loaves for each one of Daphne's teachers. EVERYONE that I make this for comes back over and asks for the recipe...it's so good.
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