This morning as I finished my pecan pies and cornbread, began dicing onions and celery and was savoring the smell of pumpkin bread, I was enjoying the privilege and blessing of being able to cook and to be able to afford food and cook in a newly remodeled kitchen. I was enjoying the birds outside my kitchen window in one of the bird feeders my husband gave me when I retired, and all of a sudden I got a bit melancholy dicing those onions and the tears began to swell – no it wasn’t fro the onions because they were sweet onions. About that time the phone rang, and it was my husband. God’s timing is perfect.
I love, love, love my Mom’s pumpkin bread. It is so delicious with a glass of milk or a cup of coffee for breakfast. I don’t know where Mom got this recipe – perhaps on the back of a can of pumpkin, a magazine, friend, etc.. Here it is:
3 1/3 cups sifted flour 2/3 cup raisins or dates
½ tsp baking powder 2 2/3 cups sugar
2 tsp soda 2/3 cups salad oil
1 ½ tsp. salt 4 eggs
1 tsp. cinnamon 2 cups can pumpkin
½ tsp. ground cloves 2/3 cup water
2/3 cup nuts
Heat oven to 350. Sift and measure flour, add powder, soda, salt and spices. Toss nuts and fruit in flour mixture. I do this in a medium-sized mixing bowl. In a large mixing bowl, beat sugar and oil at slow speed. Add eggs (1 at a time), pumpkin, flour mixture and water. Beat until thoroughly mixed. Pour into 2 greased loaf pans or 1 greased bundt pan. Bake approximately 1 hour.
And now we thank you, our God, and praise your glorious name.1 Chronicles 29:13