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.”

Mom's Holiday Pumpkin Bread--Mom's Way

In church today, they announced that there were empty boxes in the foyer so those who were interested could participate in the Salvation Army Food Drive. I know that many receiving those boxes also receive in a sense a bit of hope- for better times. My thoughts wandered a bit to the Christmas of 1986. And in honor of such I made Mom’s Holiday Pumpkin Bread – the way Mom makes it..

I grew up in a somewhat large family of six children. Each Christmas our family would carol to friends and neighbors and upon leaving with our parting tune of “We Wish You a Merry Christmas,” my little brother would give a loaf of Mom’s Holiday Pumpkin Bead to our friends. Many of the friends and neighbors we caroled to considered our visit one of the highlights of their season. Money was always tight in our home, but one Christmas in particular things were especially tough. My parents called the children together to discuss the caroling plans and to let us know that there just wasn’t enough money for both ingredients for the holiday pumpkin bread for caroling and for our traditional Christmas meal of ham, rolls, Jell-O, and pies. My parents let us know the decision was up to us to choose between making the bread and having our Christmas feast. My parents left the room to allow for free discussion amongst us children. It wasn’t but a moment until my older sister announced our unanimous decision to our parents. We wanted the bread!
We caroled on several nights in the weeks preceding Christmas. With our last batch of holiday bread, our final night of caroling was Christmas Eve. It was cold and we were tired, but as a teenager, when I saw a tear fall down the face of a lady we caroled to, I knew it was all worth the effort. Our family returned home that evening to find our front porch lined with numerous stuffed grocery bags filled with Christmas ham and trimmings and much, much, more. Those people, who had gone out of their way to our home, tended to our immediate needs, but also left a testimony to children, teen-agers and a couple of struggling parents of a sense of love, compassion, hope and a desire to serve.

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.

Pumpkin Muffin with Crumble Top (Mom's Holiday Pumpkin Bread)

Today is the first of three basketball tryouts for Y, my middle child. The tryouts are in 7 hours and I'm already nervous for him. I remember tryouts my junior year. I remember sitting under the basket at the end of the gym, up against the cold concrete block wall. I was completely unsure in my abilities. I couldn't even lift my head as the coach called out the Varsity roster. I kept starring at the hardwood in front of me. That flashback early this morning sent me to my Kitchenaid. The weather is cloudy, with a little wind and rain. My thoughts have briefly returned me to my childhood, and one of the only things my mama used to bake (although only once a year- and for the neighbors). I've tweaked the recipe a little and exchanged a crumble top for the spice glaze. Based on texture, I prefer this recipe as muffins instead of bread, nevertheless, I call it:
Mom's Holiday Pumpkin Bread
1 ½ cups flour
1 cup sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
3/8 tsp. ground cloves
1/2 cup buttermilk
1 cup canned pumpkin
1 egg
3 T soft butter
I lazily toss dry ingredients and then add the wet. As a muffin, don’t over mix.
Bake them at 350 degrees. Time depends on size of baking cup. I prefer Texas size muffins.
Variations:
Mom always added 1/2 cup chopped walnuts and 6 oz. chocolate chips, omitting the cloves. Then she would glaze the cooled bread with a clove infused powdered sugar glaze.
I often substitute some whole wheat flour, scant the cup of sugar, use skim milk instead of buttermilk, and skip the nuts and chocolate inside. This way, I feel okay about having two!
I do like to pretty it up with a simple crumble on top:
1T cold butter
¼ cup brown sugar
1 tsp. cinnamon
¼ cup oatmeal.
I pulse it in the Cusinart for a bit and throw in a few tablespoons of mini chocolate chips and chopped pecans.
Mix-Bake-Share
Good luck today Y! Your dad says to play smart, your mama says to play with your heart!