Comments on: Getting pumped

By: Ellyn Roth

Ellyn Roth — Sun, 29 Nov 2009 05:15:18 +0000

Hi Darryle,

We missed you at Thanksgiving. I don’t eat pumpkin bread Thanksgiving day because there is so much other great food. But I have two comments on the pumpkin bread: (1) I make pumpkin bread with Carla’s recipe (to have the rest of the weekend) but with 1 and 1/3 cups whole wheat flour instead of part of the flour, butter instead of Crisco, and with a cup of raisins. My family likes it a lot. (2) The reason Carla’s recipe has the three separate bowls, I believe, is because you don’t want to over-mix flour or it will make the bread tough.

By: Darryle Pollack

Darryle Pollack — Tue, 24 Nov 2009 17:50:46 +0000

Sorry, Red Hamster, I’m normally not confrontational with people—or animals—especially ones I don’t know—but I beg to differ—my recipe is the best. LOL.
Love knowing other people are absorbed in pumpkin bread, too—whether or not due to me.

So far everyone who’s tried mine, loves it—now will add Marilee to the list, and thanks so much for letting me know, Marilee.
And to make my world of pumpkin complete, yesterday I got a call from Daniel at school—he baked some, too!

By: Marilee

Marilee — Tue, 24 Nov 2009 16:19:11 +0000

Your picture and recipe inspired me to make two loaves yesterday. It IS an easy recipe and I like the high amount of spices in it! Happy Thanksgiving, Darryle, and hi to Daniel!

By: Red Hamster

Red Hamster — Mon, 23 Nov 2009 19:34:11 +0000

We did a pumpkin bread post on the same day! I hadn’t read your blog all weekend so I was not copying – honest. I’ve made 10 loaves so far, too, and still have more to bake. You can’t have Fall and Thanksgiving without pumpkin bread. And so many different recipes! And everyone’s family recipe is the best! LOL

By: Leah

Leah — Sun, 22 Nov 2009 22:38:23 +0000

Thanks Darryle,

We will miss you this year. My mom already made less loaves this year since you and Daniel won’t be thre to consume it.

Leah

By: Darryle Pollack

Darryle Pollack — Sun, 22 Nov 2009 20:08:30 +0000

All this cooking is making me lose my mind. In the middle of the next batch, I realize I don’t use safflower oil but canola oil. Also forgot to mention you can freeze the loaves and thaw later. I think proves definitively I should not spend too much time in the kitchen.

By: Darryle Pollack

Darryle Pollack — Sun, 22 Nov 2009 19:45:22 +0000

OMG. I screwed up again.
Not only didn’t I realize there’s a pumpkin shortage—but somehow in such a short post, I managed to leave out the baking temperature, plus insult my niece and my sister. LOL.

Thanks, Marla, I fixed the post and added the temp–too bad Julie, I can’t do anything about the pumpkin shortage.

As for the family: (and by the way my sister Carla NEVER comments on my blog so this is serious…)
Carla and Leah: I know you’re both kidding but just in case…. you know I was. The major advantage of my recipe is using less bowls and less work. Also MY recipe is also yours, the one I saved from 30 years ago.
You KNOW I didn’t mean to criticize your pumpkin bread—the way I consume it, obviously I have no complaints. I bet without me and Daniel around, this year you could make 6 loaves instead of 12.

I don’t want to get started writing a whole post in the comments—but besides the pumpkin bread I’ll be missing everything you cook —and everyone —that means Thanksgiving to me.

By: Julie C. Simon

Julie C. Simon — Sun, 22 Nov 2009 17:34:56 +0000

Only problem is, according to several news sources, there’s a shortage of canned pumpkin this year. What next????

By: Marla Wentner

Marla Wentner — Sun, 22 Nov 2009 16:46:43 +0000

Does it bake at 350 degrees? Sounds about right, but I thought I should check!

Happy Thanksgiving, Darryle.

Marla

By: carla

carla — Sun, 22 Nov 2009 15:37:42 +0000

You may not be missing my pumpkin bread, but we will all be missing you this Thanksgiving.