Pumpkin Bread

I don't know about you but there is nothing like pumpkin bread to get the Autumn feeling out into the air. The aroma, the flavor, the crunch of the nuts *I used Oklahoma pecans from Benson Park Pecans in Shawnee, Oklahoma. Mom sends them to me every year as a Christmas present*, it is the perfect food for breakfast, a snack or just because. If you would like to cut back on fats you can use half cooking oil to half applesauce, it is still VERY moist and good. I hope that you would like to try this recipe, you will probably hand it down to your children, just like I did!

Pumpkin Nut Bread

3 cups sugar

1 cup of oil (or half oil and half applesauce)

4 large eggs

3 1/2 cups flour

1 1/2 tsp salt

2 tsp soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

2/3 water

1 16 oz can pumpkiin (not pumpkin pie filling mix)

1 cup pecans (may substitute walnuts if desired, or leave out entirely)

Oven 350 degrees. Mix all wet ingredients together, mix all dry ingredients together in a separate bowl then add to the wet ingredients* then add nuts; ensuring that it is not over mixed or will not rise well. Spoon into two prepared (I use Bakers Joy) loaf pans, dividing equally. Bake at 350 for approx. 1 hour. Sometimes on "damp" days it will not cook all the way through because these are large loaves and I HATE to make them all dark brown so I put them in the microwave for 2 minutes after they come out of the oven. They are perfect! Leave in pan for 5 minutes then turn out and place on top of loaf pan to cool.

Great for breakfast, midnight snack or after school-especially with a cold glass of milk or a HOT cup of coffee or tea. I hope you enjoy the recipe just as much as my family does!

Pumpkin Nut Bread

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