The Triangle - The Independent Student Newspaper at Drexel University

The C-Word

Let’s start this off by getting two things straight: No one actually “loves” being cold, and the only good thing about the oncoming bleak months (besides the oversized fashion magazines) is the pumpkin-spiced everything.

I did a little test at the grocery story this week. I took note of every seasonal pumpkin spice item I passed while walking down the aisles to shop. I swear pumpkin-spice items weren’t such a hot commodity last year. I saw the usual: pumpkin spice creamer, Eggo’s Pumpkin Spice Waffles and pumpkin ice cream. But then I saw some weird ones: Kraft Jet-Puffed Pumpkin Spice Marshmallows, Philadelphia Pumpkin Spice Cream Cheese, and Pumpkin Pie Spiced Pringles.

I love the mix of pumpkin, cinnamon and nutmeg as much as the next person, but I will never eat a Pringle covered in artificially flavored pumpkin dust.

Another thing I learned this pumpkin season is how trendy it is to post a picture of yourself with your Starbucks Pumpkin Spice Latte on social media platforms. Lord, if I see one more Instagrammed white cup with that green siren logo on my news feed, I will eat Pumpkin Pie Spiced Pringles just to puke them back up.

For this week’s column, I decided to leave the pumpkin spice market alone and go back home with a recipe for my mother’s pumpkin bread. This recipe is so simple and delicious that we make four loaves Thanksgiving week and all four are gone by the end of the holiday.

The ingredients you’ll need are:

4 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon all spice
1/2 teaspoon ground cloves
1 cup cooking oil
16 ounces canned pumpkin
2/3 cups cold water
4 eggs

Preheat the oven to 350 degrees.

Start by mixing the dry ingredients in a bowl. This would be the flour, sugar, baking soda, baking powder, spices and salt.

Next, take another bowl and mix together the pumpkin, oil and water. Add the dry ingredients to the wet ingredients and mix until they are evenly combined. Finally, add the eggs one at a time until all are mixed in and the batter has an even consistency.

Pour the batter into four loaf pans that have been greased and floured. Put the pans in the oven for 60 minutes or until you can stick a toothpick in and have it come out dry.

If loaf pans are not an option, you can use muffin tins and bake those for 20-25 minutes.

Serve the bread with cream cheese. Whipped cream cheese has the best consistency. If you’re baking the batter in cupcake tins, dollop some cream cheese on top and garnish each with a sprinkle of cinnamon.

Or you could eat some Pumpkin Pie Spiced Pringles and Instagram your experience.

As usual, if you have any questions or would like me to try something out, send me an email at helen@thetriangle.org.