Pumpkin Bread

The first time I tasted this bread was on a cold, snowy afternoon at my friend, Susanne’s, house. She’s a fabulous cook. Our kids were all milling around and they crowded into the kitchen the minute the bread was out of the oven. She generously sliced it up and we all devoured this warm, spicy treat….and then gazed guiltily at her husband as he arrived home from work to a yummy smelling house and no treat. Not to worry.  Susanne is smart. She’d already mixed another batch and popped it into the oven.  Happy memory of a happy day.  I always think of her when I make this bread – and how her cooking was a love song to her husband.


Pumpkin Bread

Mix:      3  C      Sugar
             1  C       Oil
             4           Eggs
             1           16 oz. can of Pumpkin
             2/3  C   Water

Add:      ½ t       Baking Soda
              2  t       Baking Powder
              3½  C   Flour
              1  t       Salt
              1  t       Allspice
              1  t       Cloves
              1  t       Cinnamon

Stir In:  1   C    Chocolate Chips

Grease and flour pans.  Pour mixture into 2 normal and 1 baby loaf pans.  Let cool a bit before removing from pan to keep the bread from falling apart. 

                                                                                              Bake at 325° for 1 hour and 10 minutes

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