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I am a wife, mama and grandmama getting through life by hanging on to a needle and thread.

Friday, October 1, 2010

Not Pumpkin Bread

Has anyone else noticed that it's darn near impossible to find a can of pumpkin on the grocery store shelf? Apparently poor weather conditions have created a pumpkin shortage! In my book, it's just not Fall without pumpkin chocolate chip cookies, pumpkin pie, pumpkin muffins, pumpkin bars or pumpkin bread. What's a pumpkin lover to do? Replace the pumpkin with mashed sweet potatoes! I used mashed sweet potatoes in place of the canned pumpkin in my regular pumpkin bread recipe and it was impossible to tell the difference!

Not Pumpkin Bread

1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup mashed sweet potatoes
1/2 cup vegetable oil
2 eggs
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Preheat oven to 350 degrees. Sift together the four, salt, sugar, and baking soda. Mix the sweet potatoes, oil, eggs and spices together, then combine with the dry ingredients just until moistened. Pour into greased loaf pan. Bake 50-60 minutes or until bread tests done.


AverettLadyNana said...

There was a pumpkin shortage last year and just about everyone was sold out. Some stores had limits on the number of cans you could purchase. I understand it's coming back on the shelves now. My cousin said she found some last week where previously there had been none.

Janet said...

That looks delicious, we don't have canned pumkin here but make pumkin scones and muffins by cooking and mashing the pumpkins. Do you eat this buttered, cold or warm?

Lori said...

What a great idea!!

ktquilts said...

Thanks for the info! I snagged the last two cans of pumkin pie mix (I usually only buy plain pumpkin). I make pumpkin butter every year, wonder how sweet potato butter tastes? LOL!!



Anonymous said...

For whatever it's worth, in my area (Los Angeles) we've been hearing this every year for 3 years. When Thanksgiving rolls around there is always canned pumpkin in the stores. And the stores stock it until the holiday supply is gone. Then they don't restock.

What you need to do is anticipate your annual need and buy it all and keep it in your pantry.

Short of that, as you said, sweet potato is an alternative. So is winter squash like butternut or hubbard. And, when the small high-sugar content pumpkins are in the stores, roasting and puréeing them is easy enough. You can freeze the purée for later use.

Got to work around this thing. Pumpkin is so good in so many things!


Anonymous said...

I remember a pumpkin shortage last year and hadn't noticed this year! If this is the case I better buy up when I spy it! The bread looks devine....yummo!!

Miss. Tarrah Dame said...

This pumpkin shortage is breaking my heart too! It's not fall without pumpkin! Your bread looks great, just made some myself, loving it!

Jackie's Stitches said...

You're so smart! Why didn't I think of that?

I have 2 cans that I'm guarding for Thanksgiving and Christmas pumpkin pies. I'll definitely keep your tip in mind!

Dora, the Quilter said...

Thanks for posting this, Susan. I meant to say that the other day when you posted it, but I wasn't signed in and got sidetracked [by something other than food, which is good].

Anonymous said...

Not again! I love my pumpkin! But I know that sweet potato runs a close second. Will have to try that once we get settled.

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