It was sweet & chilly here this weekend (& today). Autumn-tastic! We lit tons of pumpkin and gingerbread scented candles and I got some pumpkin beer and all was good. You'll get your turn soon. Hell, there's even an Autumn in NY song, so you'll get summadat. In the meantime, go watch good fall time movies like When Harry Met Sally and have some nice pumpkin bread.
Downeast Maine Pumpkin Bread
This is a great old Maine recipe, moist and spicy. The
bread actually tastes even better the day after it is baked.
Great for holiday gift giving! Prep Time: approx. 15
Minutes. Cook Time: approx. 50 Minutes. Ready in: approx. 1
Hour 5 Minutes. Makes 3 - 7x3 inch loaf pans (24
servings).
Printed from Allrecipes, Submitted by Laurie Bennett
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1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour three 7x3 inch loaf pans.
2 In a large bowl, mix together pumpkin puree, eggs, oil,
water and sugar until well blended. In a separate bowl,
whisk together the flour, baking soda, salt, cinnamon,
nutmeg, cloves and ginger. Stir the dry ingredients into the
pumpkin mixture until just blended. Pour into the prepared pans.
3 Bake for about 50 minutes in the preheated oven. Loaves
are done when toothpick inserted in center comes out clean.