Life before and after marriage is different. Not just the expected merging of things, but an alteration of the family landscape. You see old family photos and realize there are some members the new addition will never meet.
This is how it was for me six years ago when I met and married my husband. I heard stories about “Nonie,” his grandmother. She moved to the U.S. from Ireland and lived to be just shy of 100 years old; most of all she seems like someone I would’ve really liked and in turn, I was told she would have been fond of me.
Following tradition, a “kitchen” bridal shower was thrown in my honor, which included guests gifting me recipes. One of them was “Nonie’s Pumpkin Bread” given to me from my junior bridesmaid, now niece. This pumpkin bread is an autumn treat that can easily travel. While the recipe calls for oil, using olive oil gives more flavor and has better health properties.
Ingredients
- 3 cups sugar
- 4 eggs
- 1 cup raisins
- 1 (15-ounce) can pumpkin or 1½ cups fresh pumpkin purée
- ⅔ cup water
- 1 cup olive oil
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- pinch of salt
- 1 cup nuts (optional)
Preparation
Preheat oven to 350 degrees.
Use a brush to lightly grease the inside of two loaf pans with olive oil.
In a large bowl, beat eggs and sugar.
Add pumpkin.
Add water and oil.
Sift dry ingredients into the wet mixture.
Stir in raisins and nuts.
Pour in loaf pans until ⅔ full.
Bake for 1 hour.
Let cool for 15 minutes before serving.
