Manteca

• Trusted partner of The Save Mart Companies for over 31 years
• Began in Manteca in 1922 by Henry Van Groningen Sr. and passed down through the generations
• For the past 99 years Van Groningen & Sons have worked to maintain their reputation for producing high quality produce while operating with integrity, honesty, and responsibility

Fresh Test

Look for pumpkins with a hard, dark stem and no brown spots.

Fun Fact

If you think of pumpkins as your favorite fall vegetable, you would be surprised to find that pumpkins are, in fact, a fruit! Related to watermelon, pumpkins are a fruit, just like an apple, orange or pear.

Why it Pairs Perfectly

Versatile, refreshing and fruit forward, Apothic Rosé pairs perfectly with sweet caramelized pumpkin without being overpowered.

Pumpkin Bread

Ingredients

• 1 cup vegetable oil
• 2 2/3 cups granulated sugar
• 4 large eggs
• 2 cups (or one 15-ounce can) pumpkin (not pumpkin pie filling)
• 2/3 cup water
• 3 1/3 cups Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans, optional
• 1 1/2 cups chocolate chips, optional
• Coarse white sugar for sprinkling on top, optional

Instructions

• Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans (if you're making the plain version of the bread); two 9" x 5" loaf pans (if you're adding chocolate chips and nuts); or one of each, if you're making one plain loaf, and one loaf with chips and nuts.
• In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water
• Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.
• Mix in the chips and nuts, if you're using them. To make one loaf with chips/nuts, one loaf without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.
• Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
• Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
• Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.