One of the treasured memories I have of my grandmother was autumn weekends when she would make us pumpkin bread. I remember how my grandfather would hover in the kitchen as the loaves of pumpkin bread cooled on the counter. My grandmother would catch him out of the corner of her eye and say "Paul! Not yet! Let it cool!" Later, the three of us would sit together at the wooden table in their small kitchen enjoying warm pumpkin-walnut bread with tall jam jars of cold milk.
Every September when the air begins to turn crisp I think of my grandparents and cozy days together walking through the leaves of Western Massachusetts and choosing the perfect pumpkin.
This weekend, before you head out to enjoy the spectacular weekend, try this recipe and make someone you love happy.
{happy food: pumpkin-cider bread recipe}
adapted from Ina Garten
Ingredients
2 cups white sugar
1 cup of brown sugar
1 16 ounce can organic pumpkin (not sweetened pumpkin pie mix)
1/2 cup canola oil
1/2 cup cinnamon applesauce
2/3 cup of apple cider
4 eggs
2 cups white flour
1 1/2 cups whole wheat flour
1/2 cup chopped walnuts
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon powdered ginger
Directions
Preheat oven to 350. Grease and flour 2 9x5 loaf pans or decorative pans. Set aside.
Mix sugar, pumpkin, oil, applesauce, cider and eggs together. Set aside.
In a separate bowl mix flour, nuts, salt, baking soda, baking powder and spices.
Slowly mix the dry ingredients into wet ingredients, stirring gently until incorporated.
Pour batter evenly into two prepared loaf pans.
Bake for 40-45 minutes.
Cool before serving.
Happy autumn!
