One of my mother’s best friends in San Antonio, whom I also knew, had given my mother this pumpkin walnut bread recipe. It was in my mother’s old recipe box. I decided to try it, and it turned out to be a tasty “keeper,” just like another one, the vintage pumpkin icebox pie.
Fortunately for us, seasonal, fresh pumpkins are typically preserved by canning and are available year-round.
It is easy to find many well-written, excellent articles about the health benefits of both the pumpkin and its seeds, so instead of recanting those statistics, suffice it to say in brief that pumpkin — like it says right on the Libby can — is an “Excellent Source of Vitamin A and Fiber” and is also “Low in Calories and Fat.”
