My recipe collection can be categorized quite simply. I possess only three types of recipes. With endless adjectives, most folk break their collections down from breads to soups and everything in between.
I have only these:
- Recipes from 1-3 generations back
- Recipes I have collected in every town I’ve visited
- Recipes for my animals
See, I absolutely adore talking with people. I love to
watch the reactions on their faces to my life long project. It’s a study on
human kindness. Recipes give me the perfect equation to document my soul’s
delight, watching people smile.
My son and I enjoy baking and then sharing our
baked goods with friends, family and neighbors. I have found that to get and
absolute honest smile from anyone, baking and sharing have to be done for no
reason. Giving, with no strings attached, continues to baffle folk. This
practice used to be common and now, it is my personal mission to bake, share
and relentlessly cause random smiles.
Today, I will share with you, my Great Grandmother’s recipe
for pumpkin bread. It’s simple to make and we use cupcake tins with baking
cups. It’s easier to share and takes a quarter of the time to bake, compared to
a loaf pan.
Pumpkin Bread
1 ½ cups flour
1 ½ cups sugar
1 tsp baking soda
¼ tsp salt
2 tsp cinnamon
1 cup pumpkin
½ cup corn oil
1 tsp vanilla
2 eggs
Combine all dry ingredients in a bowl. In a separate bowl,
mix eggs, vanilla and corn oil, then fold into dry ingredients. Pour into loaf
pan and bake for 1 hour at 350 degrees. If using muffin tin, bake at 350
degrees for 25 minutes. Enjoy!
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