I don’t know about you, but when the weather begins to change, my appetite changes too. I am not sure if that is a good thing or not, but it is a real thing,
Our summers are long and hot. Many days, the thought of cooking and eating is just not there. Give me some fruit, preferably watermelon, and call it a meal. But let the first hint of cool weather come in and my taste buds go into overdrive. Soups, stews, baked muffins, breads, and can we stir up a roux for some gumbo, please!
I thought I would share a fall recipe I have had for years. I got this recipe from a dear friend years ago. We used to get together every holiday season and bake. I have wonderful memories and we probably would get together still, but we don’t live close anymore.😞 Miss my friend Susan much, but still love to celebrate the memories and love to bake her fabulous pumpkin bread when that first hint of fall announces itself. I really enjoy the spicy aroma in my home when I am baking it too! I wish you could experience the smell right now!!! Better than any candle.
PUMPKIN BREAD
- 3 c sugar
- 1/2 t baking powder
- 2 t baking soda
- 3 1/2 c flour
- 1 t each….salt, clove, cinnamon, nutmeg
Mix all dry ingredients, then add
- 1 c vegetable oil
- 1 c water
- 1 can pumpkin 15 oz.
- 4 eggs
- At times, I like to add chopped walnuts or pecans
Mix all well and bake in 2 loaf pans for 1-1 1/2 hours @ 325*
Here we are, mid October and the holiday season is right around the corner. This recipe seemed timely because I love to start filling my freezer for easy “go tos” when company starts coming in. It is great for breakfast, lunchtime with a beautiful salad, and certainly goes well with a cup of coffee or hot tea in the afternoon. I love to have this bread on hand to pack in a travel bag. It is a delightful gift to wrap and give a new neighbor, new mother, or anyone who needs a treat. I sometimes bake this bread in small loaves for this purpose.
What are some of your favorite fall trends?
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