Lucifer Loaf

Coconut Pumpkin Bread
(aka Lucifer Loaf, not because it's a devil to make but because it's so good that you can't stop eating and obviously that's a bad thing eat a whole 2 lb loaf of bread in a 20 minute sitting, right?)
as found in the fresno bee paper who knows when.

1 1/3 cups oil
4 eggs
2 cups cook fresh or canned pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 small packages instant coconut cream pudding and pie filling **
1 cup walnuts, coursely chopped

* preheat oven to 350* (#)
* beat together oil, eggs and pumpkin (##)
* sift together flour, sugar, salt, baking soda, cinnamon and nutmeg.
* add to pumpking mixture and pie filling. stir in nuts.
* divide batter between two greased 9 1/2 x 4 inch loaf pans. bake 1 hour and 20 minutes or until toothpick inserted comes out clean.
* if loaves brown too quickly, lay foil or brown paper over the top until bread is done.

# I think 350 is too hot. My sides kept burning before the center was cooked. So I turned it down to 325 and it came out swell.
## I put the sugar and spices in at this point instead. Gives it a chance to dissolve and incorporate better, imho.
** good luck!

Nutritional Information
Makes 2 loaves, 12 slices each
294 calories, 17 grams fat, 36 mgs cholesterol,
219 mgs sodium, 35 grams carbs, 4 grams protein.
(I think that is per loaf. I hope it's per loaf. Dear god let that be per loaf.)

Solanine Green! It's made of potatoes!

Why no green potatoes? The green color is actually the chlorophyll, a natural plant pigment that is actually tasteless and harmless.
However, the green is a kind of warning because solanine is a potentially toxic alkaloid that develops in the same area as chlorophyll. So, potatoes with green are often higher in that alkaloid than normal potatoes. The bitter taste is the solanine. How much green does not determine the amount of solanine present because greenness differs for many reasons.

Why might potatoes be green? Light exposure is the most common cause - but age, temperature and variety can all be reasons. So, harvested too young? There will be some greening. Naturally thin skinned? There might be some greening. Therefore, some greening will happen without the threat of solanine poisoning.

If you are concerned still, peel the potato. The concentration of the alkaloid is greatest right below the peel. COoking or steaming them in water to at least 300 degrees will also help reduce the solanine present in the potato. Or throw it away and start over.

Food for Thought

I just spent a terrifying 20 minutes on this site finding out when all my spices were made.
It's strange because I just bought a few of them and they either didnt come up or they were made a long time ago. Weird.

And with all my spices, apparently 1997 was a good year to make them. 'Cause Dang.

Go. Be depressed.

-s.