I know this is a bit late (should have posted this around Thanksgiving when all the canned pumpkin was on sale) but this looks like the best Pumpkin Bread recipe out there (like on my mom’s friend used to make).
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 (15 ounce) can pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup fat-free evaporated milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts
Now, if you don’t have evaporated milk, here’s a substitute:
To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup.
In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.
Mix 2/3 cup non-fat dry milk with 3/4 cup water.
When I think of food storage, you can NEVER have too many bean recipes! 🙂
4 Cups Cooked Cannellini Beans Or 2 (14 Ounce Cans)
2 Stalks Celery, Diced
2 Carrots, Peeled And Diced
1 Medium Onion, Peeled And Diced
3 Garlic Cloves, Peeled And Minced
3 Tablespoons Olive Oil
3 Cups Peeled And Diced Butternut Squash (Or Similar Variety)
1 Can (14 Ounce) Chopped Tomatoes
1 1/2 Liters Homemade Chicken Broth
Salt & Pepper
Pinch Red Pepper Flakes (Optional)
1/2 Cup Chopped Fresh Parsley
Slices Of Crusty Italian Bread, Toasted
Drizzle Of Quality Extra Virgin Olive Oil
Grated Pecorino Cheese
I was gifted with approximately 10 pumpkins. A friend wasn’t expecting the vines to come up this year so we had plenty to give to co-workers, neighbors, and hold onto.
So, I was looking around online. I usually freeze my pumpkin puree but here’s a woman who cans it! I figure, using her recipe, I’ll end up with pumpkin pie filling with one quart being enough to make two pies. I am so excited!