"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.
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.