(originally posted in December 2008)
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:Man, I'm pleased with how it turned out! Upcycled: check. Reusable: check. Awesome: check (she said humbly). Birthdays are so much fun, and it's exceptionally special to celebrate with those we love, knowing that we'll get to keep them close for years and years to come.
A little more birthday love goes out to this gal, who's holding my little gal:
What a hoot and a half she is! Cousin Becky: inspiring in so many ways, and one of the first people I want to call when something ridiculous happens because I know she'll share a hearty laugh with me. Precious family, precious friend!
One more picture ...Who knew 10.5 months could go so fast?