Friday, November 5, 2010

A Beautiful Soul

"A friend is someone who reaches for your hand, but touches your heart."  -Kathleen Grove
Today I spent the day with one of my dearest friends in the world; my 82 year old {Great} Aunt Marion.  Despite our difference in age, we have a special friendship that I truly cherish. I am so fortunate to have her in my life.  

Aunt Marion is the type of person who can entertain at any given moment, without stress or worry.  Even when the unexpected guest pops in, she always has something delicious to offer.

The following pumpkin loaf recipe is one that was given to me by my Aunt Marion, which was passed down by her mother.  What I love about it, is it's simplicity, delicious flavour and the fact that it retains it's moisture even after a few days.  

Pumpkin Loaf Recipe 


2 eggs
1 cup sugar
1  1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup oil
1 cup pumpkin

1.  Pre-heat oven to 350 degrees F.
2.  In a large mixing bowl (or kitchen aid bowl), add eggs, sugar and pumpkin.  Mix until combined.  Add oil and mix again.
3.  In a separate bowl add flour, baking powder, baking soda, and cinnamon.  Stir until well blended.  
4.  Add the dry ingredients to the pumpkin mixture and combine until there are no lumps.  
5.  pour in to a lined loaf pan and bake for one hour, or until an inserted toothpick comes out clean.

Pumpkin, oil, eggs and sugar 
Add dry ingredients
mixed batter
 to Line a loaf pan with parchment paper
Place loaf pan on top of parchment paper 
Cut parchment paper large enough so
that it reaches the top of both sides of the 
Cut four vertical slits (they must reach
the bottom of the pan)
Parchment with 4 vertical slits
Fold parchment in four (at the cut lines)
Parchment folded in four 
Unfold the parchment paper
Cut four horizontal slits to remove the
Parchment with corners removed
Pop the parchment in to the pan
and glue it to the sides with the
smallest amount of butter.
Run a palette knife through the center
of the batter
Loaves have a tenancy to form a large peak in the center of them when baking.  Running a knife or palette knife through the center of the batter helps it bake more evenly.  

The recipe is for a single loaf, but it can easily be doubled.  You may as well make two and keep on in the freezer for those unexpected guests! 

Happy Baking!  

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