Eynon great-grandmother’s popular pumpkin bread in demand with friends, family
No matter the season, friends and family can count on Jean Parlanti to make her signature pumpkin bread.
So it’s no shock that when Local Flavor put out a call for locals’ favorite pumpkin recipes, the Eynon resident’s famous dish earned her top honors.
This marks the second Local Flavor win for Parlanti. In 2014, her recipe for Whimpies won the contest with the reputation that anyone who tried the sandwich could never eat just one.
Her pumpkin bread proves just as popular.
“My neighbor across the street, he already started asking for it (a few weeks ago),” Parlanti said. “I like making it. It’s so easy.”
The simple fall dish earned her a $100 gift certificate from Ray’s ShurSave Supermarkets, which has locations in Old Forge, Waymart, Factoryville and Montrose.
Mrs. Parlanti can’t remember how she happened upon the recipe, but she’s made pumpkin bread for decades.
“I make it whenever I feel like it,” she said. “You can get pumpkin all year round, so why not?”
The effortlessness stems from how she sifts all of the recipe’s dry ingredients into one bowl. Parlanti then beats in the wet ingredients and divides the batter into several small loaf pans to bake.
“I make them small so I can give them out,” she said.
After a taste, Local Flavor hopes to be on the next pumpkin bread recipient list.
The dish packs a ton of flavor. From the spice of nutmeg and cinnamon to the sweetness of the sugar and the distinct pumpkin, each ingredient complements the next. Add a moist, fluffy consistency, and pumpkin bread makes for an ideal afternoon treat.
Parlanti’s husband, Gene, and their children, grandchildren and great-grandchildren ask for pumpkin bread around this time of year but love all of her recipes, including pigs in the blanket, tripe, roast beef, pierogies and spaghetti and meatballs.
Parlanti finds great joy in cooking for family and friends, but she keeps her eye on the end goal.
“You follow the recipes and you make all this food, but then you get to eat it after,” she said. “That’s the best part.”
3 1/3 cups flour
3 cups sugar
1/2 teaspoon salt
2 tablespoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 can pumpkin
(or 2 cups)
2/3 cup water
1 cup Wesson oil
1/2 cup chopped nuts (optional)
1/2 cup raisins
Preheat oven to 350 F. Sift dry ingredients in a large bowl. Mix dry ingredients, then add wet ingredients, including raisins and nuts, in the same bowl.
Beat mixture for two minutes. Use non-stick spray on five or six 5-inch-by- 3-inch pans and pour batter into each. Bake for 45 minutes to one hour.
Moscato is a semi-sweet wine that pairs well with pumpkin dessert. For more richness, try a late-harvest or ice wine.