Elizabeth's Pumpkin Bread (2024)

Saturday 25 November 2017

One of the nicest gifts I ever was given for Christmas was a small notebook filled with my MIL's favourite recipes, her tried and trues and family favourites. Written by hand it represented a real labour of love to me, and it is something which I still use and cherish, some 40 years later.

As you can see it has been very much loved, its pages spattered and falling apart, the writing fading now . . . I keep saying I need to re-do it into a new notebook, but my nostalgic self never wants to part with this small treasure . . . to me it is a treasure. I love and loved my ex MIL. We got along so well and were very similar in personality and had many of the same likes and dislikes. I think the saddest thing about divorce is that you generally end up losing relationships not just with your spouse, but with all of the people who were a part of your family for so very long. You just can't stop loving people because they belong to someone who is no longer a part of you life, but people just don't want to divide their loyalities I guess . . . I still miss her.

The recipe for this really moist and delicious pumpkin loaf/bread comes from that notebook. As it is written it is very basic . . . I have added my own twists to it through the years and made it my own, but at its roots it is still very much Elizabeth's Pumpkin Bread . . .

I added the pumpkin pie spice (see my right hand column for how to make your own) and the vanilla . . . and I think they made what was already a very moist and delicious loaf, into an even tastier loaf!

Tinned pumpkin was not something that was readily available over here in the UK when I first moved over here, but it has become a bit more common nowadays, although it is still not there for the finding a lot of the time. It languishes in the North American Section of most grocery stores at a premium cost, although occasionally you can find it in other places.

A few years back I scored a huge find of it in Aldi of all places. I think I bought about 10 tins. I am sure the cashier thought me quite mad, but what can I say about that? I am a bit mad, mad for pumpkin! And what you can do with it, like pies and cookies and most especially this fabulous quick bread!

Deliciously simple to make and fabulously tasty, this goes down well about this time of year enjoyed thinly sliced with a nice hot cuppa of whatever you fancy. I enjoy it with a cup of hot redbush tea or mug of ginger and lemon . . . clearly however, it is mighty fine eating no matter what you choose to enjoy it with!

115g raisins (3/4 cup)

Preheat the oven to 165*C/325*F/ gas mark 3. Butter a medium loaf tin and line it with baking paper. Set aside.

Whisk together the flour, baking powder, soda, salt and pumpkin pie spice. Toss in the raisins and jiggle them around to coat.

Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well.

Make a well in the dry ingredients and stir in the wet just to combine. Everything should be moist, but it is not necessary for them to be completely smooth. Spoon into the prepared baking tin.

Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

Let cool in the tin for 10 minutes before lifting out onto a wire rack and allowing to cool completely. Cut into slices to serve. Store in an airtight container.

You don't have to use any raisins, but Elizabeth always did, and so do I. This was another of the weaknesses we shared . . . our love of raisins and anything baked with raisins in it. I do hope you will try it. I think this is sure to become a favourite loaf in your life as well! Bon Appetit!