Nama’s Pumpkin Bread Recipe

I love cooking and baking—I always have. I grew up in a household of “foodies.” We ate a lot of homemade Mexican food, but my Mom didn’t shy away from other dishes—Italian, Chinese, and Southern barbecue. And her baking? Cakes, cobblers, candies, layered trifles, cookies, and bars—usually with chocolate as the star.

Mom wasn’t the most outwardly affectionate person, but the time and effort she put into her cooking were undoubtedly an act of love.

Some of my fondest memories come from meals with my family. From dinnertime talks with my Mom, Dad and two brothers to the parties attended by family friends, aunts, uncles and cousins. On my Mom’s side, the parties were epic! Do you remember the scene at Toula’s house in My Big Fat Greek Wedding? The one with the bundt cake? Now picture that, not with roasted lamb and Ouzo, but fajitas, charro beans and Mexican rice, guacamole and pico de gallo with apple bread pudding for dessert (topped with rum caramel sauce and whipped cream!). Lots of noise, people coming and going, sangria, laughter, bad jokes, music, singing, playing cards—that was us.

A shared love of food can bring us together, deepen our relationships and lift our spirits.

The Nama’s pumpkin bread recipe below came from my husband’s mother (a classy lady whom I miss every day). I’m sharing it with you because, well, it’s that time of year, and it’s my own little act of love. Why pay for it at a coffee shop when you can easily create an equally delicious version yourself?

It can be made into a cake, muffins (about 2 dozen), or 2 bread loaves, perfect for giving.

Nama’s Pumpkin Bread

Ingredients:

• 3 1/3 c flour
• 3 c sugar
• 2 t ground cinnamon
• 1 t nutmeg
• 1 t ground cloves
• 1 ½ t salt
• 4 eggs
• 1 small can of pumpkin
• 1 T maple extract
• 1 T vanilla (Mexican vanilla is the best! —I use La Vencedora, available on Amazon)
• 1 c vegetable oil
• 2/3 c water
• ¼ c powdered sugar (optional)

Directions:

• Preheat oven to 350.
• Beat eggs, oil and water.
• Add remaining ingredients and mix well until most of the lumps are gone.
• Pour into a well-greased & floured bundt pan or 13×9 pan. (Lined muffin tins or two greased and floured cake pans also work.)
• Bake for approximately 1 hour or until the cake tester comes out dry, but don’t over-bake. Muffins take less time, so monitor carefully.
• If in a bundt or bread loaf pan, let cool for 10-15 min before shaking gently to loosen and turning out onto a rack to cool.
• Dust with powdered sugar, if using, or top with cream cheese frosting once cooled.

I NEED YOUR HELP, POR FAVOR

Tell me what you thought about the book, and if you would kindly do me a favor, post your review on every website you can think of, such as Amazon, Barnes & Noble, Goodreads, TikTok, Instagram, your personal Facebook page, etc. Your vote of confidence in Not That Kind of Call Girl will go a long way in helping to promote the book. ¡Muchas gracias!

PS: Knowing that many of Julia’s experiences were my own, you might wonder how my son turned out. Well, as Mary Poppins might say, he’s practically perfect in every way. I’m not biased or anything!

Author Nova García hails from Laredo, Texas. Her Mexican-American family is a source of great pride. Not That Kind of Call Girl is her first book in the women’s fiction genre.
Nova writes to dispel Latino stereotypes and recognize women for the everyday miracles they make possible with determination, smarts and a generous helping of kick-a** attitude. She knows postpartum depression first-hand and wants women around the world to know they’re not alone.