Christmas Baking


Some years I do a lot of baking. Not so much this one because not going to see so many people because of Covid. Today I baked anyway, made pumpkin bread using Mom’s recipe. Many go out and buy new appliances. Not I. In this photo you will see the electric mixer my parents gave me decades ago. Yes, it looks a bit used and rough; it still works perfectly–metal, not plastic, but not heavy like the popular brands now.

Mom always baked her pumpkin bread in cans like this and gave some for presents. One can is just plain pumpkin bread, the other two have chopped walnuts. Mom’s recipe is on page ten in the cookbook, “You’re Gonna Eat That!?” I alter it a bit and here is the general way to make it:

Sift 3 cups flour with 1 tsp cinnamon–I used cinnamon from Ethiopia, 1 tsp grated nutmeg, 1 tsp allspice, 1 tsp baking powder, 1 tsp baking soda. Set aside. Mix 2 cups sugar with 1 cup oil–I used avocado, add 3 beaten eggs and mix in the mixer until thoroughly blended. Add 1 tsp vanilla and a couple drops of clove essential oil. Add I small can pumpkin; mix. Gradually add the dry ingredients. Blend thoroughly. At this point I spooned the mixture into one of the cans. Then I added a cup of chopped walnuts to the rest and spooned that mixture into the remaining two cans. Bake at 325 for an hour or until tester comes out clean. Cool on rack and remove from the coffee tins.

Tomorrow I will make Mom’s pumpkin pie also in the memoir/cookbook.

Happy Holidays to all of you!!!

My Mom’s Pumpkin Bread


A couple of days ago, after writing what I think will be my next to last Ethiopian Adventure blog post, I decided to get in the holiday spirit and bake.  For years, each year about this time, I make the pumpkin bread recipe written in my mom’s (Barbara Lewis Duke Lightle) hand writing, a recipe she gave me decades ago.  The recipe card looks a bit worn, but the results are as yummy as ever. Sift together 3 cups flour, 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. baking powder, 1/2 tsp. cloves, and 1/2 tsp allspice.  In  a large electric mixer bowl combine 1 cup cooking oil, 3 cups sugar (this is the original she used; however, I only use 2 1/3 cups sugar), and 3 eggs.  Beat well.  Add one small can pumpkin, 1 tsp. baking soda,  and 1 tsp. vanilla.  Mix well.  Finally, slowly add the flour mixture.  Pour into three well greased and floured coffee cans–each 1/2 full.  Bake at 350 degrees for 45 min. to one hour.  Her original recipe calls for adding 2/3 cup walnuts or pecans.  I want to have three kinds of bread so I pour 1/3 into the first can with nothing added, then I add nuts to the rest and pour 1/2 of that into the second can.  Finally, I add 1/2 cup golden raisins and pour the remainder into the last can.  Cool thoroughly before removing from the cans.  It helps to loosen the sides with a knife. Enjoy, share.