I love fall and when fall comes it brings the changing of the seasons, the colorful leaves that change and fall to the ground. Pumpkins and gourds everywhere. The fresh clean air. The coolness and crispness during the day and the chilly nights. Cuddling up under a blanket with a good book. Ooh, how I love fall. If only it were fall now. I hardly think 80-90 degree weather in September would classify the season change, but I'm ready for it.
So in my pretend fall world I made my favorite bread, pumpkin bread. Yum. I originally made 4 small loaves and about 6 dozen mini muffins, but now all I have left are two small loaves. As soon as I popped the muffins out of the pan the kids were there devouring them.
Yields 3 Large Loaves
4 Cups Flour 1/2 teaspoon allspice
2/3 teaspoon baking powder 5 eggs
2 1/4 teaspoons baking soda 3 1/2 cups sugar
1 1/2 teaspoons salt 3 cups pumpkin*
1 teaspoon cinnamon 1 1/3 cups oil
1 teaspoon cloves 3/4 cup cold water
1/2 teaspoon ginger
Grease and line bottom of 3 loaf pans with brown paper overlapping ends so loaf can be lifted out when done.
Sift dry ingredients; beat eggs very well, add sugar and beat well. Add pumpkin, oil and water and beat well. Add dry ingredients and mix well. Fill pans about 2/3 full. Bake at 325F for 1 hour, until nicely browned and toothpick comes out clean.
*I recommend using Libby's canned easy pumpkin. For 3 cups you would buy the large can and one small can.