October and Pumpkin just seem to go together. This is a recipe that Gram – and Mom – would make when I was growing up. It has enough sweetness and crunch to make the kids happy and not so much so that the adults were happy too. We made this one on Columbus Day so I had all of the boys home to help.
Here’s the recipe.
Things to note on this recipe. BS is Baking Soda. BP is Baking Powder. I have no idea how much mincemeat is in a package of mincemeat because we did not find the package Gram used at the store, so we purchased a jar of Nonesuch mincement and spooned it in until we thought we had an appropriate amount – probably around a half of a cup. For our chopped nuts we went to our freezer and pulled out chopped walnuts, hazelnuts and pecans and used some of all of them to make our one cup of nuts. We also use King Arthur Unbleached White Whole Wheat Flour – which is not as white as other all purpose flours.
So we gathered our ingredients and got ready to begin.
Note my two Fiesta Ware Loaf Pans. I love them!! My favorite color combination. It is always fun when I get to pull them out.
Vash started greasing the pans using soft butter,
Jesse was in charge of measuring and combining the dry ingredients and Markus started creaming the butter and sugar. We always use butter as our shortening – we avoid saturated/hydrogenated fats. As you probably already know, the process of hydrogenating the fat – which turns oil into margarine which remains solid at room temperature – creates a saturated fat which is so much worse for you than the partially saturated natural fat in butter. So we stick with butter.
Vash cracked (not one piece of shell in the bowl!!) and beat the eggs.
Vash also was in charge of combining the three kinds of chopped nuts into one cup of nuts. Then the boys took turns combining the remaining wet and dry ingredients into Markus’s bowl as Markus stirred.
They poured it into the loaf pans, baked it as directed and it turned out perfect!!
So that’s Gram’s Pumpkin Nut Bread. Happy October!!