Mother-in-Law's Pumpkin Bread

It is old now and pretty much careworn and falling apart . . .  pages splattered and stained . . .  the handwriting is fading in many places.  I really need to copy it out into another notebook before all is lost. 

This delicious Pumpkin Bread is one of the recipes that she shared.

I have made a few changed to it over the years, but not many and none that would change the integrity of this bread.  The basic recipe remains the same. 

She did not add any spice to hers.  I add pumpkin spice because I enjoy the flavour of pumpkin pie spice.  You can find my recipe for making your own pumpkin pie spice in my side bar if you are on a PC, or at the bottom of the page if you are on a mobile device.  It is fabulously accurate, and it adds a special touch to this bread. 

I also add a touch of vanilla, which she didn’t do either.  But if you are going to have pumpkin pie spice in a baked good, I find that you should also add some vanilla for balance.  They just work very well together. 

It is the perfect addition to something which is already quite lovely . . .  dressed up for the holidays.

This moist delicious bread and that creamy butter just go together like peas and carrots!  You can’t have one without the other . . . 

Well, yes . . .  you certainly can, but why not make both and enjoy both together.  Heavenly Bliss. 

This went down a real treat while we were listening to our favourite Christmas Music and decorating the house for the holidays.  I think I will bake some more to give to the neighbours this Christmas.

I am pretty sure that a loaf of this and a small container of the Maple butter for spreading will be very well received!

Mother-in-Law’s Pumpkin Bread

ingredients:
210g plain flour (1 1/2 cups)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large free range eggs

190g sugar (1 cup)
180ml vegetable oil (3/4 cup, I use sunflower or rapeseed)
140g tinned pumpkin (3/4 cup)
50g raisins (1/3cup)

50g dried cranberries (1/3 cup)

instructions:

Whisk together the flour, baking powder, soda, salt and pumpkin pie spice.  Toss in the raisins and jiggle them around to coat.

Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well. 

Make a well in the dry ingredients and stir in the wet just to combine. Everything should be moist, but it is not necessary for them to be completely smooth.  Spoon into the prepared baking tin.

Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

Let  cool in the tin for 10 minutes before lifting out onto a wire rack to cool.  Cut into slices to serve.  Store in an 
airtight container. 

I never bake this bread but what I don’t think of my Mother-in-Law.  She and I were such good friends and so very close.  I have so many happy memories of times we spent together, baking, watching films, talking, laughing, sharing . . .  I really do miss her, especially this time of year.  Tis the season for happy memories for sure.

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The English Kitchen

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