Nostalgia

Tonight the weather was so nice and cool it really felt like autumn. It was clearly time to break out Aunt Kristin's Pumpkin Bread recipe. While I was making it memories of the first time I made it came flooding back. A time soooo long ago that none of us were married much less had kids. I remember Steph, Kristin, Brian, Carey and I laughing and mixing the recipe. I also remember setting my alarm to take the bread out of the oven. (It was very late at night and I needed it for the morning.) What warm memories I have of that time long ago.


This recipe is like that. Making the bread and memories all at once. It is a time to gather and talk and laugh. Remembering old memories and making new ones. An added bonus is that I was told you have to mix it with your hands. Lots of FUN! Hopefully I am not sharing any family secrets as I share this recipe with all.

PUMPKIN BREAD

1 cup butter flavored Crisco

3 eggs

1 lg can pure pumpkin

2 1/2 cups sugar

3 1/2 cups flour

1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon (The spices

1 tsp nutmeg can be replaced with 4-5 tsp

1 tsp allspice pumpkin pie spice)

1 tsp cloves

Mix shortening, eggs, pumpkin, and sugar in a bowl.

Combine dry ingredients in separate bowl.

Slowly add dry ingredients to pumpkin mixture.

Pour into 2 greased and floured loaf pans

Bake for 1 hour @ 325

Let cool before cutting

ENJOY. We made mini loaves to share with our doctor and Carey enjoyed as a late night snack. Great with a chi latte while the kids napped. We also added chocolate chips for variety but it tastes better just the way it is. The kids are requesting it in mini muffin form for breakfast next week.