Monday, October 11, 2010
Great-Grandma's Pumpkin Bread recipe ... and opals!
Since it's October, the month of pumpkins and opals, I thought it was time to (re) post another foolproof pumpkin recipe. This is my mom's recipe for pumpkin bread. We've been making it for years and it's always perfect. It's moist and delicious, with great pumpkin flavor. You can add walnuts or pumpkin seeds to the batter for nice texture, or even chocolate chips. Or be daring and add all three! Or leave 'em out. It's up to you! But whatever you do, don't add any opals to the batter!
October's birthstone, the opal, treats the eye to an explosion of shimmering color. Legend has it that wearing opal jewelry, if it is not your birthstone, will bring bad luck to the wearer. I can verify the truth of this tale. My birthstone is the sapphire, for September. A year before I got married, my fiancee (Tom) gave me an opal pendant for Christmas. The next day, the chain gave way, and the opal dropped and was lost forever. The irony was that Tom hadn't even paid for it yet since it was on his charge. So there you have it ... irrefutable proof that only Libras should wear opals, but everyone should eat pumpkin bread!
1-1/2 cups sugar
1/2 cup salad oil
1 cup canned pumpkin
1-3/4 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. each:
1/3 cup water
chopped walnuts or pumpkin seeds or both
Bake 1 hour in greased loaf pan at 350*. Double recipe makes 3 loaves of bread if you use 8-1/2” x 4-1/2” pans. One 15 oz. can of pumpkin is enough.