Saving Thanksgiving, One Pumpkin Bread at a Time

Matthew Horbund

This moist pumpkin bread can offset any dried-out turkey.

​By Dori Zinn

Thanksgiving, in all of its food-coma glory, comes but once a year. And for eating my Aunt's dried out, overcooked, over-prepared turkey, once a year is entirely too much.

Some family members suck it up and eat it anyway, hoping to numb their taste buds by drowning the bird in gravy. I just avoid all contact with the turkey (and my Aunt) all together so as not to give away how bad it is. I wouldn't even torture my dog with that turkey.

I know that I may never be able to cook a fabulous turkey, let alone our family tradition of a bad one. So, the baker that I am, discovered this pumpkin bread recipe last week. In my experiment to save my family's Thanksgiving, I may not take away from the bad turkey show, but my dessert finale will be worth sticking around for.

With my many taste-testers giving me the go-ahead, it'll be the best turkey-forgetting dessert we've ever had. Having similar family issues? Make it. (You can thank me later).

If it looks like a lot, it probably is. Keep in mind this recipe makes three loaves of Pumpkin Bread. No really, it's worth it.

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 1 2/3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 tbsp pumpkin spice

Directions
 
1. Preheat oven to 350 degrees F. Grease three seven-by-three-inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 to 55 minutes (it can run close to 60). Loaves are done when toothpick inserted in center comes out clean.