The Kids are All Right: A Memoir by Diana and Liz Welch with Dan and Amanda Welch

We just had an amazing Thanksgiving together at Diana’s. They have a big pot luck with all of their friends; it was a ton of fun.

We love to celebrate the holidays with food and cooking together. Our parents always made a big deal of the holiday meals and we have continued that tradition, changing it a bit and creating our own traditions along the way.

Food memories are very strong for me (and I think my siblings). For me, it’s not Thanksgiving without Mom’s stuffing, which I made for my contribution to the meal. For Liz, its not Christmas without Mom’s Pumpkin Bread. In our many moves and transitions, somehow we have lost her recipe. I’ve tried many different over the years, some that I actually prefer, but it has all become muddy now. I have one that Aunty Eve sent me before she died that she thought was a good representation. She made little notes in the margins about how Mom made it. (Like how Mom used butter, not oil, and a glass loaf pan). I haven’t made it in a few years, but perhaps I shall for Liz this year.

Here is that recipe:

“Special Pumpkin Bread”

Combine the following in a large bowl:4 large eggs (lightly beaten), 1 16oz can of pumpkin, 2 Cups sugar, 3/4C vegetable oil (butter), 2/3 Cups water. Mix well

Combine the following in another bowl: 3 1/3 cups unbleached flour, 2 tsps Baking soda, 3/4/tsp salt, 2 tsps pumpkin pie spice, 1 tsp ground nutmeg, 1 tsp ground cinnamon. Mix well.

Add the flour mixture  to the pumpkin mixture and stir until well-blended. Stir in 1 C chopped pecans.

Spoon batter into 2 greased 9″ X 5″ X 3″ loaf pans and bake at 350 for an hour or until a wooden toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes and then turn out to cool on racks.

Enjoy! And Happy Holidays