INGREDIENTS
Pumpkin bread
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups solid pack pumpkin (not pumpkin pie filling)
1 cup oil
3 cups sugar
3 eggs
1 cup walnuts, chopped
1 cup raisins
Optional orange glaze
1 1/2 cups confectioner sugar
1 teaspoon orange peel, grated
6 teaspoons orange juice
Walnuts, chopped
DIRECTIONS
Preheat oven to 350 degrees. Spray two loaf pans with nonstick spray. In a medium bowl, mix flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Set aside. In a mixing bowl, combine pumpkin, oil, sugar and eggs. Mix until well blended. Add dry ingredients and mix well. By hand, stir in walnuts and raisins. Fill the pans.
Bake for 50 to 55 minutes. Cool in pans on a wire rack for 15 minutes, before removing them to cool completely.
For the optional glaze, combine sugar, orange peel and juice in a small bowl. Spoon the mixture over the cooled loaves, letting the excess run down the sides. Sprinkle the loaves with additional nuts before the glaze hardens.
From the At Our Table cookbook published by the Catholic Exponent staff.
Reflection by Monsignor Robert J. Siffrin, V.F., vicar of External Affairs / Special Projects, Ecumenism & Interreligious Affairs, Dean of Mahoning County, rector of St. Columba Cathedral and pastor at St. Patrick and St. Angela Merici parishes
The Eucharist simply means “thanksgiving.” Without thanksgiving, we’re not Christian—the heart of being Christian is knowing God’s love for us and being thankful for the love that He gives us.
Thanksgiving can be the work of the Holy Spirit in our hearts, and as a response, we turn to the Lord in gratitude, praise and joy, and with our enlivened hearts, we give the gifts we receive to those around us. We share those gifts with others, and they multiply and become stronger.
