Food can trigger some pretty awesome memories.
Whenever I eat a caramel apple (which is rare), I think about the times my friends and I used to “run” the Pikes Peak Ascent (PPA). We felt we deserved, or better yet, were entitled to the richest, most fattening thing we could stomach and for whatever reason, we felt loaded caramel apples from Rocky Mountain Chocolate Factory were the bomb (yup, I said that). If you’re not familiar with the Pikes Peak Ascent, it’s a 13.32 mile race with about an 8,ooo ft elevation gain up Pikes Peak in Colorado. For lack of a nicer word, it’s a bitch. Of all the races I have done over the years, this was by far the toughest. And tough races mean big rewards.
But I digress. This isn’t a post about the PPA, this is a post about food. And memories. And since today is Mother’s Day, things feel bittersweet. I am extremely blessed to have a wonderful spunky, witty and beautiful daughter who really is the spitting image of me. My dad has told people that talking to me when I was my daughter’s age was like talking to an adult. I used to think he was exaggerating but then I realized, my daughter is the same way. Not only does she look like me, she acts like me and watch out world, she’s starting to sound like me.
This is also my first Mother’s Day without my Mom. She passed away last October.
So to remember her, I decided to make her pumpkin bread recipe. My mom didn’t cook a lot but when she did, she did it in bulk. And she especially did so when she made pumpkin bread. Many Thanksgivings I would arrive at my parents house to find my mom baking just hours before dinner was to be served. She would always make too much, trying to give me a loaf or two to take home with me.
Her recipe is simple and basic, so super moist and makes a ton! I now realize what she was always giving it away. You can jazz it up a bit by added additional spices but why fix what ain’t broken? When ever I start to miss my mom, all I have to do is whip up a batch of her pumpkin bread and remember the good times. Isn’t it awesome what food can do?
- 4 cups flour
- 3 cups sugar
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp nutmeg
- 1.5 tsp salt
- 1 cup oil
- 1 can (14 oz) pumpkin
- ⅔ cups cold water
- 3 eggs
- Preheat oven to 350 degrees.
- Spray 3 loaf pans with nonstick cooking spray (I like Pam with flour)
- Mix all the dry ingredients together.
- Add the oil, water and pumpkin, mixing until moist.
- Add the eggs, one at a time, mixing until fully incorporated.
- Divide batter equally among 3 loaf pans.
- Bake for 50-55 minutes or until done.