|Delicious Pumpkin Bread...just right for Thanksgiving|
All the women would be in the kitchen helping to get dinner on the table. Strays were always welcome! The house was full of wonderful smells and delicious food. My aunt always served a marvelous Italian chicken soup with orzo. A table in the kitchen was full of sliced quick breads served with cream cheese, bowls filled with fresh fruit and platters of sliced veggies and cheese. Nibbling was allowed! The dining room table was set for all the adults. All the young people got to sit in the kitchen. I would so covet the dining room table...always wanting to sit with the adults. I was the oldest and considered myself to be way too grown up to be sitting with my younger cousins! The first time I was allowed to sit at the dining room table, I think I was 16, you would think I was awarded the Emmy or something equally as wonderful! Ok, I was a geeky kid!
This week all those wonderful memories came flooding through my head. My wonderful aunt is in a rehab center and not doing well. My memories of all these wonderful women, my mom, my aunts and my grandmother, cooking and working together in the kitchen are my inspiration! My love of cooking has definitely been passed down from all of them, but most importantly, my love of family and the chaos that comes with those big gatherings also has been passed down.
Thanksgiving week is a very busy week for me. That's why it's great to have a few nice quick breads on hand to serve for breakfast or snack. I always keep a few in my freezer. My all time favorite quick bread is my Aunt Emma's Dark Date Nut Bread which I posted last year. However, I also make a wonderful pumpkin bread. Make sure you have cream cheese on hand. Dark date nut bread is the best with cream cheese spread all over it! This pumpkin bread is scrumptious! In my quest to make a perfect bread using my new harvest mold I made three batches. Each batch makes two loaves. My husband and I have already eaten a loaf...yum! Several will be given to family and friends. These breads bring back so many great memories of Thanksgivings past.
1 cup butter or margarine, softened
3 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
|Just out of the oven|
|After three tries...Perfect!|
|Delicious and Pretty, too!|
|So nice to have for a quick breakfast or as a snack with coffee or tea|
|This was my first try...it stuck to the stoneware mold...Bakers Joy saved the day! By the way, it still tasted great!|