Today I am thankful for Pumpkin Bread.
Well, I’m pretty thankful every day for such wonderful treats as pumpkin bread. But today I’m thankful in a whole new way because my youngest daughter with multiple food allergies was able to eat a regular piece of pumpkin bread. No special egg-free recipe. No sacrificing texture and flavor for, well, her safety. This was pumpkin bread in all its normal, earthy, moist, cinnamon-y glory. Those of you who have never had to learn to bake without using eggs may not fully appreciate the wonder of this moment, but if you have kids with allergies, you know that baked goods have the ability to taunt you, crush your spirit, and always leave you with the tiniest sliver of hope that some day, your daughter might outgrow that allergy and be able to eat like a “normal” kid. We’re not quite there yet, but this was one small heartening step in the right direction. So please join me in lifting a slice together. I hope you and all your loved ones have a wonderful, and thankful, holiday weekend.
“Normal” Wonderful Pumpkin Bread
1 (15oz.) can pumpkin puree
4 eggs (yes, eggs!!!)
1 c. vegetable oil
2/3 c. water
2 t. vanilla
2 1/2 c. sugar
3 1/2 c. 100% white whole wheat flour (I like Trader Joe’s)
2 t. baking soda
1 1/2 t. salt
2 T (that’s tablespoons) pumpkin pie spice
1. Preheat oven to 350. Grease and lightly flour two bread pans.
2. Mix first 6 ingredients together in a large bowl.
3. In another large bowl, sift together the last 4 ingredients.
4. Pour the dry ingredients into the pumpkin sludge and mix until just blended. Pour into pans.
5. Bake for 1 hour, or until your toothpick tester comes out clean.
6. Enjoy with your family, and be thankful for good health and pumpkins!