A few months ago Lucy determined that “bread” is not part of the dessert or candy category (things she decided to give up for 2020), and fell in love with pumpkin bread.
It is interesting (and tough) to try to teach Lucy where things are in the kitchen. I feel like we need some sort of advisor/teacher to come help us learn how to organize the things so that she can maneuver that space better. For example, we are working on getting particular organization of the fridge space that everyone is on board with on a continual basis so she can find things in there. You just don’t think about things like that until you really need to.
She decided she wanted to make pumpkin bread all by herself and I tried to be on the outskirts but there are just things you don’t even think of that are difficult when you are losing your vision. So many things to try to lasso in and make work.
But this girl came out triumphant!
And that was a big, awesome accomplishment. Go Lucy!
I figured I better share the recipe since this really is good stuff.
So here you go,
My mom’s delicious pumpkin bread:
1 c. oil (we use 1/2 c. oil, 1/2 c. applesauce and it works great)
1 small can (15oz.) pumpkin
3 c. sugar
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
Mix in order, pour into two large bread pans or seven small ones (we like the small ones).
Bake at 325 degrees for an hour+ (big pans), 30 minutes (small pans) or until a toothpick comes out clean.