Fall is officially here. Today, a friend sent me a Facebook message asking for “my” recipe for Pumpkin-Cranberry Bread. Note: I’ve posted it for her, and anyone else that wants it, below.
She called the recipe mine but I freely admit I took it off the back of a can of Libby’s pumpkin. I don’t claim recipes as my own unless I created them. I won’t make that mistake anymore. Not since the peanut brittle incident.
I make peanut brittle every Christmas. I got the recipe about fifteen years ago from a dear friend, Kelly, when our family lived in Wyoming. Then we moved to Canada and Kelly moved to Houston. Over time and among new friends the recipe became “mine.” Everyone loved it and I often gave it as gifts to friends at Christmas.
Then about five years ago we moved from Canada to Houston where Kelly and I picked up our friendship. Well, when two Canadian friends came to visit me in my new home Kelly joined us for an evening out. Over dinner we began to talk about food. One of my Canadian friends, Glennie, asked Kelly if she had ever had “Kathy’s famous peanut brittle.” Before I could even speak Kelly quietly said, “I believe that would be my peanut brittle.”
I never claimed that the recipe was mine. I just never gave the credit to Kelly. I liked the praises I received when I made the candy. So even though I didn’t blatantly and intentionally lie, I never corrected the assumption. Then came that fateful day when my omission caught up with me.
I know this particular situation is silly and pretty harmless. But it did remind me that we always reap what we sow. All sin has consequence. Sometimes it just may take a little while to catch up with us.
Here’s Libby’s recipe for the Pumpkin-Cranberry Bread. Enjoy it!
2 slightly beaten eggs
2 cups sugar
½ cup oil
1 cup Libby’s Solid Pack Pumpkin
2 ¼ cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped cranberries
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda, and salt in another large bowl; make well in the center of the dry mixture. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into two greased and floured 8 x 3 ¾ x 2 ½ inch aluminum loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted in the center comes out clean.