Pumpkin Bread

Background

There's nothing particularly special about this recipe--other than that it tastes wonderful, of course. My mom always bakes it around the beginning of October, and the first loaf seems to inaugurate autumn. You can buy pumpkin bread nearly anywhere once pumpkin spice fever hits, but there's nothing like a homemade loaf baked with love.

Equipment

    • loaf pan

    • oven

Ingredients

  • Flour (1 1/2 c)

  • Baking soda (1/2 tsp)

  • Salt (1/2 tsp)

  • Cinnamon (1 1/2 tsp)

  • Sugar (1 c)

  • Chopped pecans or walnuts (1/4 c)

  • Eggs (2, beaten)

  • Pumpkin (canned, 1 c)

  • Canola oil (1/2 c)

Instructions

1) Sift the dry ingredients into a bowl

2) Add the chopped nuts and mix thoroughly.

3) After mixing, form an indent in the dry ingredients and pour the beaten eggs, canned pumpkin, and oil into it.

4) Stir the ingredients together until the batter is uniform.

5) Pour into a well-greased or non-stick loaf pan

6) Bake at 350° F for 1 hour. Enjoy!