Holiday Pumpkin Bread

I’m completely outnumbered in my family. They all prefer their pumpkin bread, muffins, or bars with chocolate chips. I think the blend of spices is lost against the chocolate. However, tonight I bake for my Sunday School class. Now that B is back from school, he will rejoin us in class tomorrow, along with several others who have returned for Christmas break. I’m excited to see them all and hear of their experiences.
I’m also excited for the program that the choir has prepared. I did not inherit Mom’s musical talents. However, she taught us many hymns, most of which I still have memorized. If I had to pick a favorite—“O Holy Night”. I’ve been singing it to myself in many a quiet moments this week.—Part of my refocusing effort to remind me the reason for the season.
So, if baking for a friend, or neighbor is on your list, you can make these bars the way B likes them.
Begin with Mom’s Holiday Pumpkin Bread. Spread the ingredients in the pan, omitting nuts and chocolate chips. Scatter 12 oz. chocolate chips on top of batter and then bake. I came in once they were cooled drizzling on a half of a can of white frosting.
Tomorrow in class, we are discussing our most memorable Christmases. And the thought by Thomas S. Monson, “The Christmases we remember best generally have little to do with worldly goods, but a lot to do with families, with love, and with compassion and caring.”

Pumpkin Bread/Bars

This morning, I head out to visit some ladies from church. I have been asked to check in on them to see how they and their families are doing, making sure all of their immediate needs are being met. I already know they are all doing well- however, today I will go and not go-empty handed.
This recipe can be compared to Mom’s Holiday Pumpkin Bread. The biggest difference is texture. The original recipe called for 1 cup of oil- it seemed heavy to me. I immediately cut it in half, and added more pumpkin to offset the moisture imbalance. This is the recipe I use when I want to make pumpkin bread or bars:
Pumpkin Bread/Bars
3 cups sugar
½ cup oil
3 eggs
2 ¼ cups canned pumpkin
3 cups flour
1 tsp. cloves
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
½ tsp. baking powder
I blend the first four ingredients in the Kitchenaid. The eggs can tolerate a little more beating since the desired end product is more cake like. Dry ingredients all at once and then mix until smooth. Divide batter into loaf pans or spread it in a jelly roll pan baking at 350 degrees. Time depends on size of pan.
Once the bread/bars are cool, frost with cream cheese frosting, or Steve’s choice of a ground clove infused powdered sugar glaze.
Mix.Bake.Share.
My message to the ladies today is about work. Just like the ground cloves in Steve’s glaze, it is infused throughout our lives- and it’s a good thing that it is.
I am extending a message of hope regarding the work that drives our everyday lives- I recently heard that “ a consecrated life is filled with work, sometimes repetitive, sometimes menial, sometimes unappreciated but always work that improves, orders, sustains, lifts, ministers, aspires.”
So maybe we can find strength to continue the work we are asked and invited to do that leads us to progression in this life and throughout the next.