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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Most Moist Pumpkin Bread

Sick of pumpkin yet? Good! The season is just starting, but I promise to make it an enjoyable foray into the pumpkin world. And this is just such a delight. Believe it or not, this pumpkin bread is even more moist than its banana "sister", and less dense.


For 10 Serving(s)


  • Nonstick cooking spray
  • 1 cup brown sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspooon each ground allspice and ginger
  • 1 stick(1/2 cup)butter or margarine, melted
  • 2 eggs
  • 1 (15-ounce)can pumpkin

Most Moist Pumpkin Bread Directions

    Preheat oven to 350-degrees F. Grease a loaf pan with nonstick cooking spray; set aside. In a large bowl, blend next 8 ingredients well. Add melted butter, eggs and pumpkin, either whisking well or beating with an electri mixer. Pour into prepared pan and bake 55-60 minutes, or until it cracks on top, the sides have pulled away from the pan and the bread bounces back when pressed in the center. Remove from oven, cool slightly before lifting out to cool on a rack.