holiday favorites

our thanksgiving menu included turkey, dressing, gravy, mashed potatos, sweet potato casserole, garlic sauteed green beans, broccoli casserole, rice, homemade biscuits, pound cake, cranberry blondies, pumpkin bread, pumpkin pie and cranberry sauce. family and friends contributed a yummy pumpkin/ginger trifle, chocolate pecan pie, veggies with dip, chocolate chip cookies and sugar cookies.

i featured the pumpkin bread in my thanksgiving post and have had a few questions and requests for the recipe. it is more like cake because it is heavenly moist. a simple, delicious and easy to throw together recipe anyone could enjoy. this bread transitions nicely into the Christmas season also. i have made it in small loaf pans wrapped it in cellophane with a pretty ribbon around it and it makes a great neighbor/friend gift.

do you have a favorite seasonal food? is it something you make or is it something someone else makes? for some reason this is the only time of year i make this yummy bread.

i hope you try it and like it as much as we do.

Set oven to 325

grease the bottom of two loaf pans

2c of (I prefer fresh) pumpkin or 1 16 oz. can

2 c sugar

2/3 c butter softened

1/2 c water

3 eggs

2 1/2 c flour

2 t soda

1 t salt

1 t cinnamon*

1/2 t ground cloves*

2/3 c chopped nuts

2/3 c chopped raisins

* can substitute 2 t pumpkin pie spice

In a large bowl combine pumpkin, sugar, butter, water, eggs.

Beat 1 minute on medium speed.

Mix together flour, soda, salt, spices --

Beat 1 minute at medium speed -- stir in raisins and nuts.

Pour into pans.

Bake at 325 for 50-60 minutes until toothpick inserted in center comes out clean. Cool in pan, then on rack to completely cool.