My Mother’s Kitchen: Pumpkin Nut Bread Recipe


This weekend in Canada we are celebrating Thanksgiving. It is one time of the year we give thanks for our families and friends, for our bounty and blessings. Thanksgiving is the time of year we cook turkey and squash and cranberries; we make coleslaw and pumpkin or apple pie; we work for hours in the kitchen to spend thirty minutes at the dining table sharing the meal with loved ones and then we spend another thirty minutes in the kitchen cleaning up.

Mom enjoyed celebrations–any excuse to prepare a lavish homecooked meal for her loved ones filled her with happiness.  When her health was good, she prepared most of the meal herself; only when her health failed did she accept help in her kitchen. 

Growing up I remember eating special meals at the dining room table expanded to full length. We used mom’s best dishes, her silverware taken from its chest and polished to remove any trace of tarnish, and my grandmother MacNeill’s lace tablecloth. I still have that tablecloth, albeit with a hole or two and a few stains permanently imbedded in its fibres. But it holds memories too, of family gone and good times remembered, and I cherish it.

Mom always made pumpkin pie for our Thanksgiving Day meal, but this time of year, when leaves cover the ground and we start seeing smoke rise from neighbourhood chimneys, she also made other pumpkin delights. Today’s recipe is for Pumpkin Nut Bread, which is good with or without nuts, and is especially nice on a rainy fall day. If you have an opportunity, give it a try this weekend and serve it to your loved ones to enjoy.

Pumpkin Nut Bread

2 cups sifted flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
1 cup canned pumpkin
1 cup white sugar
½ cup milk
2 eggs
¼ cup softened butter
1 cup chopped pecans

Directions
Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter, mix until well blended. Stir in nuts. Spread in well greased 9” x 5” x 3” loaf pan. Bake in 350° F oven for 45-55 minutes or until toothpick inserted in centre comes out clean.

Makes 1 loaf.

Note: For 2 loaves, use 1 can Libby’s Pumpkin and double remaining ingredients. Bread may be frozen to be enjoyed at any time.

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One thought on “My Mother’s Kitchen: Pumpkin Nut Bread Recipe

  1. Wonderful imagery – I feel like I am there in the kitchen – I can practically smell the turkey and pumpkin bread cooking. I HAVE to try this recipe this weekend!!!!!

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