The smell of baking, especially pumpkin bread, fills me with joy for the season. After a whirlwind book signing last weekend, I returned longing to bake and fill the house with the smell of pumpkin and spices.
It was a wonderful, magical weekend. I met delightful people and had a blast! The weather was HOT! Smashing records everywhere in Southern California. Yet, my sister brought a hand-held fan and we laughed, joked, and complained a wee bit with others that came passing through. She and my mom made sure I was eating and drinking plenty of water.
My thanks and appreciation to those that were brave enough to venture out into the heat to listen to the sound of bagpipes, great food, lively music, and conversation. Plus, the many that came by my table to chat and then bought books. Thank you! And now for a special announcement:
Congratulations to areeder–Ana! You’re the winner of my Scottish themed gift basket for new sign-ups to my Newsletter and Blog! Please send me your mailing address to: firstname.lastname@example.org
Chef Eric McBride–The Celtic Caterer, kept providing us with samples of the tasty dishes he was preparing throughout the day. Did I mention that there was no air conditioning in the building? Whew… Well, his treats were delicious!
His cookbooks are filled with historical essays and poetry. Here’s his website: http://www.celticcaterer.com
He made the most spectacular Pumpkin Soup with bacon and blue cheese!
Here is a family recipe that I’ve tweaked over the years. Sometimes I’ll add cranberries or almonds, but the one with pecans is a favorite with my husband and son. Sláinte mhaith!
PUMPKIN PECAN BREAD
1- 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
¾ cup of chopped glazed pecans
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin
Preheat oven to 350 degrees. Lightly grease and flour a 9x5x3 loaf pan.
Sift flour, baking soda, baking powder, salt, spices, and pecans.
In medium bowl, beat with mixer, sugar, and oil until smooth. Beat in eggs one at a time until smooth. Stir in pumpkin and the flour mixture until well combined. Pour into prepared pan.
Bake 60-65 minutes. Cool 10 minutes before removing from pan.