“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.” – Henry David Thoreau
We don’t have much of a fall in the lowcountry of South Carolina. In fact, fall feels an awful lot like summer until about late October when – at long last -we awaken to a slight chill that forces us to put on socks for the first time in eight months and even – dare I say it – a light jacket. If it’s a particularly cold morning we might actually experience the long forgotten scent of a hearth ablaze somewhere in the neighborhood or the sound of the palm fronds on the palmetto trees rustling and crackling as crisper, lighter air makes its way through their long and pointy tips.
It’s this time of year when I begin to crave anything pumpkin flavored: pumpkin lattes, pumpkin muffin tops, pumpkin cheesecake and of course, pumpkin pie. Who can deny the deliciousness of those particular autumnal, nutmegish, cinnamonish, squashish-like fruit treats?
It’s right about now when I begin to bake my all time favorite, pumpkin bread. Here is the recipe I’ve used for years. I hope it hits your spot the way it does mine!
Pumpkin Bread
3 cups sugar
1 cup oil
3 eggs
1 16-ounce can pumpkin
3 cups plain flour, unsifted
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup pecans, chopped
¾ cup dates, chopped (optional)
Mix first 4 ingredients well. Add dry ingredients and spices. Mix thoroughly. Fold in nuts and dates. Divide mixture among 3 one pound coffee cans which have been greased and floured. Bake at 350 degrees for 65-70 minutes. Makes 3 small loaves.
*Better made a day or two ahead. Good served warm or with cream cheese.
For more info. on Beth Webb Hart and her novels click here
