How is it that I have posted multiple entries referencing the magical pumpkin bread, but never the recipe? Apologies for that big oversight.

What I plan to do now, since it is rapidly approaching the apex of holiday type foods, is to share with you my magical pumpkin bread recipe. It’s fabulous all year round, really, and it’s great even if you aren’t a fan of pumpkin. It doesn’t have an overly pumpkin-y taste. It is easy to make and the whole house smells fall-like and wondermous.

So, go bake yourself some pumpkin bread. This recipe makes two loaves. Which I think is perfect for the one for you and one to share method. I’ve never given the second loaf to someone who didn’t find out they LOVED it. I promise - this is a keeper.

Oh, and pumpkin? Is good for you. So, feel good about that too!

Pumpkin Bread 

2 cups canned pumpkin

3 cups sugar

1 cup water

1 cup vegetable oil

4 eggs

3 1/2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon nutmeg

3/4 teaspoon ground cloves

Heat oven to 350F. Grease two 9 x 5 inch loaf pans and dust with flour.

In a large mixing bowl, combine the pumpking, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Evenly divide the batter between two pans. Bake for 60 - 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 - 15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

You asked about Zatarain’s. It’s actually a brand name of “New Orleans” type products that are sold in the stores here. The dry form crab boil is really just a seasoning package. I found the following recipe, but do not know how similar it is to the Zatarain’s blend. I would suppose that you could simply substitute one dry form crab boil seasoning mix for another. Anyway, I’m posting the one that I found - if you feel like being domestic and crap and want to try it. If anyone else has any better recipes, please share them for the Canadians! (I love my Canadian peeps.)

• 1/4 cup pickling spices
• 1/4 cup sea salt
• 2 tablespoons mustard seeds
• 2 tablespoons whole black peppercorns
• 2 tablespoons hot red pepper flakes
• 1 tablespoon celery seed
• 1 tablespoon minced dried chives
• 2 teaspoons ground ginger
• 2 teaspoons dried oregano
• 5 bay leaves

1. Add all of the ingredients to the bowl of a food processor fitted with the metal blade.
2. Pulsing, process until the mixture forms a coarse powder.
3. Properly stored, covered and in a cool, dry place, this will last for months.