Tuesday, April 16, 2013
Bridal Showers and Pumpkin Bread
Last February, we had the privilege of attending Aunt Patty's annual tea party. This year it was extra special because Patty had decided to combine it with a surprise bridal shower for cousin Christina. Here, Christina poses with the cake that Hayden baked especially for the event.
Christina's sister, Meghan hands her presents while the rest of us look on.
Much to our surprise, Christina's other sister, Alicia, presented us with gifts of cookware!
Here we are very seriously making our choices.
Fast forward to April for another shower for Christina! This one was thrown by her sisters in Mount Pleasant at a lovely clubhouse. I can't say enough about the fantastic food that was prepared for the guests and I shall try to get some of those recipes for posting! For this shower, guests were asked to bring a special recipe written on a card included with our invitation. These recipes were to be presented to Christina at the shower.
The girls and I decided that for Christina's gift, we would actually make the recipes we selected and place them in a gift basket so she could sample them and decide for herself if she wanted to make what we had written on her cards! Hayden make her almond shortcake (on this blog), Emmie filled a canning jar with homemade taco seasoning, and I made pumpkin bread. Now pumpkin bread may seem out of season, but I had frozen several bags of pumpkin puree last November. You can also use canned from the store. The recipe I always use is from a "Momys" (Mothers of Many Young Siblings) cookbook. Every time I bake this pumpkin bread, I get so many compliments! It may seem pretty unassuming, but this recipe is just so moist and yummy, I had to share it. I have also actually substituted bananas for the pumpkin, and vanilla for some of the spices. That was yummy too!
Here, I am writing the recipe on a card for Christina.
Ingredients (Makes 5 loaves):
4 1/2 cups sugar
1 tspn. baking powder
2 tspns. salt
3 tspns. baking soda
1 1/2 cups water
1 1/2 cups cooking oil
1 large can of pumpkin (I used 4 cups of what I had frozen - this is more than a can's worth!)
5 1/2 cups flour
1 1/2 teaspoons each of cinnamon, ground cloves, and ground nutmeg
* optional 1 1/2 cups chopped nuts
Spray 5 bread pans with Pam (or twelve mini-loaves). Preheat oven to 325 degrees.
Use a mixer to combine sugar, oil, eggs, water, and pumpkin.
Sift flour, baking powder, baking soda, salt and spices into wet, pumpkin mixture. Mix.
Blend well and pour into five well-greased bread pans.
Since I can't fit all five loaf pans on one rack, I place one on the top rack keeping it from covering the tops of the others. Bake at 325 degrees for an hour or 40-45 minutes for mini-loaves.
Cool and enjoy.
Therefore a man shall leave his mother and father and be joined to his wife, and they shall become one flesh. Genesis 2:24