Makes 3 loaves
1 c. vegetable oil
3 c. sugar
4 eggs, beaten
1 large can pumpkin
1 c. chopped pecans and/or 1 c. chocolate chips
3 1/2 c. flour
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. ginger
1 t. cloves
Mix oil, sugar, eggs, and pumpkin in large bowl.
Combine dry ingredients and pecans/chocolate chips in separate bowl. Add the dry ingredients to the pumpkin mixture, stir until mixed.
Fill half-full either 3 well-greased 1-pound coffee tins or 3 well-greased loaf pans. Bake at 350 degrees for 1 hour 15 minutes. Remove from pans immediately and cool on wire racks.
Sometimes I find it helpful to revisit the past. Recipes help with that, because I associate certain memories with particular food. This recipe for pumpkin bread is particularly momentous. You see, I baked a batch of this when my sister-in-law had her first child in November 2008. Yesterday, we celebrated this:
Look at this guy! He's amazing. Fun, smiley, and energetic - perhaps the best nephew I've ever had. Happy Birthday To You, Sweet Boy!
I got to make him a birthday banner for this big year - and years to come! I didn't get a picture of the one that I gave him (ok, well, gave his mama), but here's a second one I made that is going in my etsy shop:
A little more birthday love goes out to this gal, who's holding my little gal:
One more picture ...
