Pane di Zucca Costello - Pumpkin Bread

Recipe I - Pane di Zucca Costello
by Stephen Costello, tenor

A treat for tenors and their crazy fans alike,
Pane di Zucca Costello is a family recipe, and personal favorite, of Metropolitan Opera star Stephen Costello. When I'd asked Stephen if he'd contribute to Operatic Eating, I'd caught him in Seville preparing to tackle Lucia di Lammermoor. (which opens pretty soon, so go see it and yell BRAVO!)

In the Costello household this Pumpkin Bread is a staple of both their Christmas and Thanksgiving dinners. Being no more of a lush then any other opera singer, I'd suggest pairing it with a glass of eggnog during those cold winter cottage seasons or maybe spice it up with a nice sangria, for those cosi thanksgivings in the Hamptons.

This tried and true recipe will garner as many ovations at your dinner table as it has at Stephens! ;)

Pane di Zucca Costello
(Pumpkin Bread)

3 1/2 cups of flour
1 1/2 cups of sugar
2teaspoons Baking Soda,
1 teaspoon cinnamon,
1 teaspoon nutmeg
1teaspoon salt,
4 eggs
3/4 cup and 2 tsp. oil,
2 cups pumpkin pie mix,

optional: you can also add 1/2 walnuts and 1/2 cup raisins.

Blend all dry ingredients together. Slowly mix in wet ingredients. Grease and flour (2) 9 x 5 inch loaf pans. Bake at 350 degrees for 50 to 70 mins.