Pumpkin Loaves

Pumpkin Walnut Bread

Pumpkin Loaves.  This recipe is from the first cookbook I obtained as an adult, well if you consider 19 adulthood.  I did way back then, but of course that was before I had kids of my own.  The book needs to go to a book binder and be put back together.  It is so well used it’s completely falling apart at the seams.  Oh! The name of this book is “The Good Housekeeping Cookbook” circa MCMLXXIII.  Do you know what that translates to without googling it?  Well I didn’t…too many letters, so I googled it.  1972  So, yep I’ve had it a while.  I suppose I could say it’s a vintage cookbook – it sure looks old!

The Good Housekeepiing Cookbook

In a way I like it falling apart, it’s like an old friend.  If you are one of my friends, don’t misread that – none of you are falling apart!  Many pages have gravy spatters, or vanilla stains, a few greasy fingerprints are scattered though out the book, but it remains a staple on my shelf of trusted cook books.

I like a slice of these pumpkin loaves with my coffee in the morning or as an afternoon pick me up with a mug of herbal tea.  The recipe comes together quickly and makes 2  loaves, one for keeping and one for freezing or gifting!  I guess pumpkin season is almost over now that March has arrived, but there is still snow on the ground at my house and this pumpkin bread makes me feel warm and fuzzy.   As it bakes the spices begin to waft through the kitchen and you’ll peek to see how much longer before it’s finished baking.  You might notice the recipe says “Day Before Serving”.  I don’t wait 24 hours before I slice and serve, I can’t, I love it warm right out of the oven.  I give it the obligatory 10 minutes to cool and then I turn it out.  No worries – you don’t have to wait either!

Is pumpkin a seasonal food in your kitchen?  It seems when October rolls around we are deluged with pumpkin recipes, then in November pumpkin pie is all over the place, and after Thanksgiving it sticks around a while cuz we all have leftover cans of pumpkin puree we bought, just in case; but what about after that?  In December pumpkin soup recipes pop up everywhere, maybe pumpkin cookies and cakes, and pumpkin seeds are topping salads and soups, but after that are you still cooking with pumpkin?  I’m curious now -tell me how often do you cook with pumpkin and do you consider it seasonal? What’s your favorite way to use it? Is there ever a time you wouldn’t even consider using it?  I’m answering these questions for myself as I write and inquire of you.  I’ll look forward to your answers and ideas!