Around now, when the leaves crunch under boots and a chill in the air flushes cheeks, I can’t help but return to the autumn traditions I’ve always had. Autumn is harvest time, and for most of my childhood that meant corn mazes and warm apple cider from the orchard; enjoying the last tastes of summer
before winter shocks the land to a stillness. For me, pumpkins have always been the symbol in my mind for Halloween, and even Thanksgiving. It’s a ‘new world’ crop- native to the Americas. And a part of a storied Native American tradition- the planting of the three sisters. Sweetcorn, beans, and squash. Each was planted at the same time, in the same plot. Corn grew tall first, giving the beans something to vine up. And the squashes’ large leaves protected the soil.
This is the taste of Autumn for me- it’s a recipe my family’s used for so long we don’t know whose it was originally. It lives on a blue notecard stained from years of use.
Pumpkin Bread- makes 3 regular loaf pans! So halve if needed
Roast: One baking pumpkin or butternut squash, halved, with the seeds removed. Brush with vegetable oil and bake at 220 degrees C for 30-45 minutes, or until fork-tender. Then scoop the flesh away from the skin, and mash or blend until smooth- lumps are okay.
Cream: 2 ¾ cups of granulated sugar, 4 eggs, and ⅔ cup of vegetable oil.
Add: 2 cups of pureed pumpkin, ⅔ cup of water, 3 ½ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder, 2 teaspoons of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of cloves, ⅔ cup of dried cranberries, ⅔ cup of chopped walnuts
Bake at 180 degrees C for 1 hour, or until a toothpick inserted into the centre comes out clean.
