Tomorrow is Thanksgiving! I’m so glad. This part of the year is always my favorite. It seems that there is one holiday after another; one day at home with the kiddos and then another; one excuse to go shopping and then another. The holiday music and lights and wonder of it all makes me happy!
But, I’ll admit (and I bet this is no surprise to you) I’m most thrilled about the good eatin’! WHOHOO! Thursday can’t come fast enough! (and then of course Friday and Saturday when the leftovers have had ample time to marinate in all of their juicy spices for a couple days).As always, my family and I will head over to my mother-in-law’s house. “Granny” is a WONDERFUL cook. I mean, this woman could seriously open up a restaurant. Her recipes . . .don’t actually have recipes. She just throws a bunch of stuff together and comes up with the most mouth-watering, amazing dishes you’ve ever tasted. I mostly try not to get in her way but I do help with a few items for our feast. Fresh green beans, cabbage seasoned with corned beef and macaroni and cheese are the usual things I contribute. Nothing that requires the major, big time effort that “real” dinner items demand.For the most part, I get off pretty easy.So, this year, I’m adding something to the list – something that I want to share with you. It’s my mother’s famous pumpkin bread. Surprise your family with it this year. It’s a bread that tastes more like cake than anything. It is easy to make and is MOUTHWATERING. My mom has made this every year during the holidays and everyone in the family devours it! This is the first year that I’m actually making it myself. I’m excited.So, here’s the recipe. Use it for Thanksgiving or just save it and do it another time. PS. . . It makes a great bread for breakfast as well!
LOIS’s Pumpkin Bread
2 cups Pumpkin (1 15oz can will do)
1 cup vegetable oil
3 cups of sugar (gotta find a substitute)
4 eggs
3 1/4 c flour (You can substitut freshly ground wheat for white and it works wonderfully)
1 tsp baking powder
1 tsp baking soda
1 tsp clove powder
1 tsp nutmeg
2 tsp salt
1 tsp cinnamon
Stir dry ingredients together. Then, mix pumpkin, oil, sugar, and beaten eggs in another bowl. Add wet to dry and stir. This will make about 2 dozen muffins or 2 loaves.
Bake at 350 for 20 minutes for muffins and 45 minutes for loaves. About the baking time, my sister says “I think that it really takes more time than this but this is what I set my timer for before I start sticking the bread with a toothpick checking for doneness. One of these days I’ll figure out exactly how long this takes in my oven :)”
So, how about you? Got a tried and true recipe that we can try out for the holidays? I’m in need of some new ones so please. . . post away! Let’s exchange some recipes!Priscilla
