Last year my grandmother sent me a wonderful surprise package. I had been telling her that I would be needing to make my Thanksgiving meal this year from scratch and needed to "invade" her recipe box for just how to do that. I guess in the States, we have gotten accustomed to having everything ready made... just add water kind of thing. So she had lovingly packed boxes of stuffing, and cans of cranberries and pumpkin for the event... everything that I needed for our traditional fall meal. I did make a pumpkin pie and discovered the second can this last week... what a perfect ingredient for a fall cake.
I guess I have really been on a roll with fall decorations and now those yummy meals that only taste good this time of year are working their way to the top of my recipe list. I find that I am pulling out my favorite cookbook quite often these days. Filled with all the basic recipes and simple "how-to's" of cooking, my $2.75 flea market find, Better Homes and Garden New Cookbook, has been well worth the money. You can even still see the price sticker at the top.
So for traditional coffee and cake time this last week with the in-laws, I made a really yummy pumpkin nut bread. Even though it is technically a bread, it is sweet enough for most Germans to enjoy it as a cake. Spicy, moist, and delicious.
Pumpkin Nut Bread
2 cups flower
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda 1/4 teaspoon ground cloves
1 cup brown sugar
1/3 cup shortening or lard
2 eggs 1 cup canned pumpkin (or fresh pureed)
1/4 cup milk
1/2 cup chopped walnuts
1/2 cup raisins
Mix dry ingredients and set aside. Beat shortening and brown sugar together until well combined. Beat in eggs. Add pumpkin and milk and mix well. Add flour mixture and mix well. Fold in nuts. Turn into a greased loaf pan and bake at 350 for 55 to 60 minutes. Let cool for 10 minutes and cool completely. Wrap and store overnight before slicing.