Saturday, October 8, 2016

Any Port In A Storm


"Any port in a storm." You've heard the saying. Well, we turned out to be a "port" during Hurricane Matthew. We are at the very edge of the weather front. Just ominous clouds and wind here, so we are safe. When I received a message yesterday from a fellow knitter who lives in the low country asking if we had room for their family for a few days, I told her to come on. We can offer shelter. We can provide space. We can give a little comfort.

In my mind, comfort means comfort food. All of this happened quickly. I wanted to bake something for them (southern hospitality, and all that) and I needed a recipe that I could make with what was on hand. Mommy has made many more loaves of pumpkin bread than I have. She has shared with new neighbors, new mothers, sick friends, grieving friends (and fed lots to her girls.) It's a good recipe for giving. So first thing this morning, I stirred up a batch of this. I love this recipe because it's a big batch recipe. Three loaves, if you use the foil pans. It's a "keep some, share some" kind of recipe. And if you have no one to share it with right now, it freezes beautifully.


It's not much, but maybe a loaf of pumpkin bread, warm from the oven will be a small comfort. At least they know we care.



PUMPKIN BREAD

3-1/3 cups all-purpose flour
3 cups sugar
2 tsp. baking soda
1-1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup vegetable oil
2/3 cup water
4 large eggs
1 (15-ounce) can pumpkin puree

Stir together flour and remaining ingredients in a large bowl until smooth.  Divide batter evenly between 2 greased and floured 9x5-inch loaf pans.*

Bake at 350 degrees for 50 minutes to 1 hour, or until wooden pick inserted into center of each loaf comes out clean.  Cool in pans on wire rack 10 minutes.  Remove from pans and cool completely on wire rack.

*You can also bake in THREE 8x4 foil baking pans for about 55 minutes.




4 comments:

  1. Thanks for taking care of a family. I'm sure they have a lot on their minds, having to leave their home. The pumpkin bread looks great. I hope all turns out well for them. I saw your reply to my previous comment. I'm glad I have worked on my storm prep. We are still hearing about a tough winter up here.

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    1. This dear family is heading home today to begin the recovery from the storm damage. Their house was flooded. We all need to think now about "what should I take with me" should the need to evacuate every happen.

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  2. Sharing what you have in time of need - that family is surely grateful. I've been making pumpkin bread and banana bread for the last several weeks. I freeze some, and we eat some!

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    1. There are so many good quick bread recipes out there. And I love them all. But this recipe has to be the easiest to make. And it's easy to keep canned pumpkin on hand. I love banana bread, too, but don't always have overripe bananas in the kitchen.

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