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.