This entry is for Sarah, but I’m posting it for everyone because you may want to make pumpkin bread one day too, who knows?! At any rate, it’s pretty easy and delish, so why not give it a go?!

(While it’s Summer up North, we’re enjoying things like the fireplace, warm coats, soups, stews, baking and hearing the rain on the roof. If it’s too hot to cook, you can print and save the recipe for Fall!)

Pumpkin Bread

1 1/2 cups flour
1/2 tsp. salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice

Preheat oven to 350ËšF / 180ËšC.

Sift together the flour, salt, sugar and baking soda.

In a separate bowl, combine the pumpkin, oil, eggs, water and spices.
Pour this mixture into the bowl of dry ingredients and mix, just until combined. (Do not mix too much!)

Pour the batter into a well greased loaf pan* and bake 50 – 60 minutes or until done in the middle. (Test with a toothpick or wooden skewer.) Remove from oven and cool for 10 minutes, then run knife around the edge and remove from pan. Cool on wire rack. Store bread tightly sealed in the fridge, for best freshness.

*When I bake this, I use a wider and more shallow pan, and adjust the cooking time to 30 minutes or so.