I look back fondly on the years that I spent at home raising my children and cultivating friendships with other women who were in the same position as I was. There were endless playdates with happy children and their moms. Great friendships were formed, not only among the children, but among the new moms who were looking for an adult connection of some sort. Raising children can sometimes be lonely, but once you have established a bond with another mother, life becomes so much easier. I had such a bond with several women, and yes indeed, it made my life so much better. One of the things I remember most about these times, was the constant circulation of recipes. “Try this, you’ll love it,” was what we said as we shared our favorite recipes. I seem to remember that breads and muffins were the recipes that continually circulated amongst us. I think we felt that we were making healthier treats for our children rather than baking cookies. Whatever the reason, I was then, and still am now, a lover of breads and muffins. I have to believe that I have at least 20 plus recipes for all sorts of breads and muffins from my friend Nancy. She was forever trying a new bran muffin recipe or something just as yummy, and I loved giving each new recipe a try. This recipe for pumpkin bread is my favorite of hers (but there are some great bran muffin/bread recipes that I promise to share soon). It is wonderful as a breakfast bread, and is also wonderful served alongside an autumn soup. With cream cheese or plain, this bread is just delicious. It is a great accompaniment to Thanksgiving dinner.
I always get a cozy feeling when I make this bread. The aroma takes me back. I remember children laughing and playing, and I remember how wonderful it was to have the time to sit back and enjoy friendships with other women raising children. Those were happy times. I remember it well.
2 cups sifted flour
2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg, I love to use freshly grated
1 cup canned pumpkin
1 cup sugar
1/2 cup milk
1/4 cup softened butter
1 cup chopped nuts
1. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. Combine pumpkin, sugar, milk and eggs in separate bowl. Mix well.
3. Add dry ingredients and butter. Mix until well blended. Stir in nuts.
4. Put in a greased and floured loaf pan. Bake at 350 degrees for 45 to 50 minutes. Test with a toothpick to make sure it is cooked through.