Pumpkin Pecan Bread

You know how some days just cry out for baking? Well, it is gray, rainy and 40F here. And I happen to have pecans in the freezer and a can of pumpkin in the pantry. This recipe is from one of those little paperback cookbooks that are at the end of the checkout line at the grocery store. I have made it umpteen times. It comes out perfect every time, freezes really well, stays moist. Makes a great gift. It makes 7 mini loaves, if you prefer ( I've donated them to charity fundraisers). Gotta go, I just heard the timer!

Pumpkin Pecan Bread

2 1/2 c. flour
1c. whole wheat flour
3 c. Sugar
2 tsp baking soda
1 ½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 c. oil
2/3 c. water
4 eggs
2 c. pumpkin puree
1 c. chopped pecans

Heat oven to 350F. Grease bottom only of 2 bread pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine both flours, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In a medium bowl, combine oil, water, eggs, and pumpkin. Mix well. Add to flour mixture; beat for 1 minute at medium speed. Fold in pecans. Pour batter into prepared pans. Bake at 350F for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans and cool on wire rack. Makes 2 loaves.

Pillsbury, Fall Baking Cookbook, 1988.

I love Easter.

I love that the Hyacinths, opening in the warmth of the house, fills each room all the way to the basement with the smell of spring.

I love the little wicker baskets stuffed with wisps of green cellophane grass and foiled-covered treats.

I love sharing my table with my loved ones at this first feast of the barely budding new season. 

 
I love the bright plastic eggs lovingly stashed in the crevices of rock walls by the Easter Bunny.

I love the ham, Au Gratin potatoes and asparagus with Hollandaise that we eat every year without fail.



I love the set of springtime dishes that grace the table with their gold rims and flights of butterflies, dragonflies and other winged things.

I love that there are 2 little people that look forward to coming to my house for Easter and start to pester their parents months in advance.

I love that this is the day that we celebrate our faith. Without the crucifixion and resurrection we would not be Christians.

I leave you on this Easter Sunday with my Aunt Evelyn’s recipe for Herb Rolls. She made them for every holiday when I was growing up.

1 pkg dry yeast
3 ½ C. flour
2 tsps. celery seed
¼ tsp. sage
1 tsp. parsley
1 ¼ C. milk
¼ C. shortening
¼ C. sugar
1 tsp. salt
1 egg

In a bowl mix together the yeast, 1 ½ C. flour, and the herbs. Heat together the milk, shortening, sugar and salt until just warm (not too hot), stir to melt the shortening. Stir wet into dry. Add the egg and beat at low speed for 1 minute, then move to high speed for 3 minutes, scraping the bowl constantly. By hand, stir in enough flour to make a stiff dough. Grease a large bowl. Put in the dough, turning it over to grease all sides. Chill 2 hours covered with a damp cloth. (Don’t do it overnight, the dough grows too much in the fridge and oozes out of the bowl, then does not rise well when cooked. Been there, did that.) Pinch off a piece of the dough and roll it in the palm of your hand to make a 1 ½” ball. Put 3 dough balls in each opening of a greased muffin pan. Let rise about an hour until doubled in size. Bake at 400F for 12-15 minutes. Makes about 18 rolls. These can be made the day before and put hot into aluminum foil, sealed tight and refrigerated. Pop the unopened foil package into the oven, after the potatoes come out, for about 15 minutes. Set out the butter lamb to soften at the same time. One of my favorite things. I love these. Enjoy.