My Grandmother’s Bread Pans
These pans are old and carry many memories. There is a funny story about how I came to own them. In 1995 we were moving from our home in Edgewood, Maryland. Somehow I missed packing my dark blue, glass bread pans that were tucked in the back of a lower cupboard. One day in our new home in Arizona I was looking for my pans – they were not to be found. So my mother brought her old pans that belonged to her mother and maybe even her grandmother to me. I still have them and use them. They are a little ugly, but I love them.
I think about my mother, grandmother and great grandmother when I bake with them. They all lived in the same house together in Mesa, Arizona. Plus my Aunt Phyllis I wonder what it was like? Three women and two children in one home. Surviving the depression together. Enduring life with it’s ups and downs. My mother told so many stories to me – she had many happy memories living on Morris Street.
Here is a recipe that I make at Christmas Time with my old beloved bread pans!
Grandma Bates Pumpkin Bread
4 cups Sugar 1 – 29 ounce can of pumpkin
3 eggs 1 cup Oil
1 T. baking soda 5 Cups flour
1 1/2 tsp. ground cloves 2 tsp. cinnanmon
2 Cups chopped nuts 1 tsp. salt
2 Cups raisins
Preheat oven to 350 degrees. Grease and flour four 8 x 4 loaf pans. Combine sugar, eggs, and pumpkin in a large bowl and mix well. Add oil and beat. Blend in flour, soda, cinnamon, clove sand salt (which were combined together in a separate bowl). Stir in nuts and raisins. Fill pans 3/4 full. Bake 1 hour or until toothpick comes out clean. Makes 4 loaves. Freezes well. (This recipe was given to me by a college roommate Beth Hawkins.)