Hi neighbor!
For my bridal shower a zillion years ago, my mom sent each guest a blank card to jot down a favorite recipe. When it was my college roommate’s turn to share her recipe, she told the group what I already knew—that she was completely hopeless in the kitchen. But she also wasn’t one to ignore an assignment, so she asked her older sister for help. And that’s how I ended up with my famous pumpkin bread recipe. The recipe calls for nearly equal amounts flour and sugar, which explains why everyone goes bonkers for it.
The other day I was thinking about the staggering highs and lows this recipe has seen throughout the years (I’m speaking metaphorically here, not literally—ha!). There’s not much middle ground with this one; I either make it to celebrate or comfort. (Does anyone else have an “occasion” recipe like this, or is it just me??) Two years ago, I brought two loaves to the family of a dear friend who was dying of cancer. Last week, I baked a loaf for a neighbor who experienced a devastating loss. I’ve baked loaves for happy occasions too, like the birth of a child or a new home. Sometimes preparing a full dinner feels overwhelming, from managing dietary needs and flavor preferences to coordinating delivery times and keeping everything hot. You can leave pumpkin bread on a doorstep overnight, in sub-zero temps, and it still tastes great the next day! I’m fully aware that pumpkin bread is no panacea, but it does seem to soften the edges a bit. And the process of making the bread forces me to slow down and really consider the recipient and the reason he or she might need a slice.
As my holiday gift to you, dear neighbor, I’ve posted the recipe below. Enjoy warm from the oven or cooled to room temperature, or even dipped in coffee if you’re feeling fancy. As always, you do you.
Pumpkin Bread (makes two loaves)
Ingredients:
• 3 ½ cups flour
• 3 cups sugar
• 2 tsp. baking soda
• 1 ½ tsp. salt
• 1 tsp. cinnamon
• 1 cup vegetable oil
• 1 tsp. vanilla
• 2/3 cup water
• 4 eggs
• 1 can pure pumpkin
Preheat oven to 350 degrees. In large bowl, mix dry ingredients and make a well. In separate bowl, mix wet ingredients. Pour wet mixture into center of well. Stir until completely blended and pour into two bread pans. Bake for about one hour or until knife inserted comes out clean. Let cool before serving or wrap in foil and freeze for later.
Happy Holidays,
Kate