Ellie's Pumpkin Bread


I had been in Switzerland for only two months. I was just getting settled in and embraced by a routine of life in Collina d’Oro, but still notes came in the mail from my neighbors making sure I kept just homesick enough to return. In October, a care package arrived from Ellie. It contained three of the latest gossip magazines, a couple of pictures from home, and this recipe with pre-mixed dry ingredients. I baked it right away and shared it with my dorm full of girls since the recipe makes two loaves. Such a simple, thoughtful gesture that let me know I was missed an ocean away.

3 cups sugar

1 cup melted butter

4 eggs beaten

1 (16 oz.) can of pumpkin

3 1/2 cups flour

2 tsp baking soda

2 tsp salt

1 tsp baking powder

1 tsp nutmeg

1 tsp allspice

1 tsp cinnamon

1/2 tsp ground cloves

2/3 cup skim milk

Optional: 2 cups pecans or walnuts

~ Preheat oven to 350º F.

~ Cream butter and sugar, then add eggs and pumpkin.

~ Mix together all dry ingredients.

~ Slowly add dry ingredients alternatively with skim milk.

~ Stir in nuts if using.

~ Pour into two well-greased loaf pans.

~ Bake at 350º for one hour, until toothpick comes out clean from center.

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