It’s the most wonderful time of the year – when wearing flannel and smelling like patchouli is top of mind. Also top of mind? PUMPKINS! 🎃 There’s no better way to ring in fall’s greatness other than watching the fall favorite “It’s The Great Pumpkin Charlie Brown.”
The Peanuts gang were probably my best friends growing up. In a time before you could record TV I never missed a show. I remember sketching Snoopy on top of his doghouse… and funny, I never thought it was odd that Snoopy slept *on top* of his doghouse rather than in it. Childhood innocence.
While your pumpkin bread is baking, come back and watch the movie below – share it with your family and friends and celebrate the way we were… and the way we are with the best of fall!
❤ I halved this recipe and made 2 medium-sized loaves. If you’re gift-giving or a lover of loaves, go all the way!
❤ One small can pumpkin? I presumed it was a 15 ounce can.
❤ The recipe didn’t note it but I greased my loaf pans before adding the batter.
❤ This bread is most great served sliced and toasted with a schmear of Phildelphia Whipped Cream Cheese.
Total prep: About 75 minutes (minus resting)
3-⅓ cups | flour
3 cups | sugar
1 teaspoon | cinnamon
2 teaspoons | nutmeg
2 teaspoons | baking soda
1 teaspoon | salt
4 | cage free eggs, beaten
1 cup | oil
⅔ cup | water
15 ounces | canned pumpkin
¾ cup (2 small boxes) | raisins
¾ cup | chopped nuts (a.k.a. “pecans,” here in Texas)
to top | more pecans (optional)
iii. What to do
1. Measure the dry ingredients into a large bowl.
2. Add the eggs, oil, water, and pumpkin. Mix everything well.
3. Fold in the raisins and the pecans.
4. Pour the batter into two large or four small loaf pans at 325°F until the bread tests done.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
This cookbook was not mine, originally… but at the magical age of 10 I was such a fanatic about The Peanuts Gang I was able to smooth talk this cookbook out of my neighborhood friend’s kitchen and into mine!
Sous Chef Note: While acquainting myself with this recipe I noticed a credit to “Barbara Harris” and took to the internet to see if I could find out who she was. Turns out Barbara was a San Antonio restauranteur who ran some popular food establishments in San Antonio and Dallas.
I found reference to Barbara’s Pecan Pie Muffins in Karen Haram’s 50 Favorite “Good Taste” Recipes – these muffins are surely a culinary cousin to the Pumpkin Bread recipe above. Karen was a food author for the San Antonio Express-News for more than 30 years so you know these recipes have gotta be tasty… I have Karen’s Good Taste cookbook printed out for my culinary archives and you can score a digital copy of her fifty favorites here > Karen Haram’s 50 Favorite Recipes.
Picadillo Is My Pillow
In March 2014 my awesome Cousin Julie gifted me the recipe for this ole time family favorite.
What a great gift! I remember Mom talking about “picadillo” but the recipe wasn’t in her cookbook. Luckily, it was in her sister Delores’ cookbook that Julie has in her care!
Totally flexible, this Cuban-inspired dish made its way to San Antonio kitchens before the days of the internet … and into my heart 4ever. A foodie’s BFF.
♥ The original recipe scan below makes mountains of this delicious stuff. My Cousin Julie said the portions were large because her Mom, “Delores,” would often serve this dish at parties. I divided the recipe down, down, dowwwwwn into 6ths below. And yet after Joe and I ate it all, we wanted more.
♥ Cousin Julie was very specific – unless you don’t mind soggy almonds, sprinkle the almonds on top just before serving; or set them aside in a serving bowl with a spoon.
♥ Cousin Julie also said this picadillo freezes well. Sweet! If you freeze or refrigerate it overnight, add more dry sherry when reheating. It’s the honest thing to do.
♥ You can serve picadillo many ways – on top of scrambled eggs, breakfast tacos, nacho chips or inside tacos. This stuff is so good I even ate some with a shovel-spoon or two… :)
1 pound | ground round
⅓ cup | dry sherry
1 teaspoon | salt
⅓ teaspoon | pepper
3 | japaleños, chopped
1 clove | garlic, chopped
splash | oil
4.8 ounces | canned tomatoes
⅔ cup | tomato sauce
2 tablespoons | pimiento
to taste | raisins
⅓ teaspoon | oregano
½ cup | water chestnuts, sliced
⅔ cup | canned mushrooms, sliced
flour or corn tortillas
tostitos brand scoops
⅓ cup | salted almonds, diced
ii. what to do
1. In a medium-sized pan over medium heat, bring the first 5 ingredients (see “marinate”) to a happy sauté.
2. Add “the mixture” ingredients (the 9 ingredients) above and simmer, covered, about 1 hour. Stir occasionally.
3. Uncover and stir until “mushy.”
4. Serve with your preferred foodie accents and style (above). And smile. :)