The fall season brings so many great 'comfort food' recipes to mind, and this one certainly falls into that category. When a good family friend forwarded this copy to me, she explained that it was coming to me in its original format, "complete with splatters". I *LOVE* the charm of this recipe image that floated its way into my inbox. Before I got married, my family threw me a bridal shower and asked for all of our friends and family to write down their favorite recipes on index cards to present to me at the shower. One of my very wise friends (who was also fully aware of my OCD) wrote me a note and encouraged me to resist the urge to re-type all of these recipes into a standard format. I laughed about it then. Now, as I flip through the cards and recognize the handwriting and care that went into each one, I cannot help but reminisce about many different experiences, situations, stories, and people. To me, this is what baking and cooking is all about. I look forward to one day passing along my box of recipe-filled index cards to my children, but not until I fill it with many of my own as well. I want my children to look back at my handwriting and remember the many memories that we are currently in the process of creating. Thanks, Eileen, for reminding me of that with your email! :)
Pumpkin Bread
1 1/3 cup sugar
1/3 cup butter
2 eggs
1 cup pumpkin
1 2/3 cups flour
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/3 cup water
Mix all of the ingredients in order. Prepare a loaf pan and pour batter in evenly. Bake at 350 degrees for 1.5 hours (check your bread for doneness at 1 hour, 15 minutes.
Source: Eileen Patterson
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