By Teresa Bedwell, Recipe & DIY Contributor

Fall is in the air!  Let your mind travel back to the days of rushing home from school to the sweet smell of fresh baked goodies in the oven.  Nothing beats the perfect combination of pumpkin, cinnamon and nutmeg to warm the autumn chill.  Pumpkin Bread was and still is the taste of love in our household.  Why not try this easy but delicious recipe, and share a loaf of love with someone you hold dear!

Ingredients:

• 4 Eggs (well beaten but Not stiff peaks)
• 3 1/2 Cup Granulated Sugar
• 2 Sticks Margarine Melted
• 3 Cups Flour (I use Self Rising.  If you use All Purpose Flour, add 1 1/2 tsp salt and 2 tsp baking soda)
• 1 tsp Vanilla Flavoring
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 2 Cups Pumpkin Puree
• 2/3 Cups Water (I mix pumpkin & water together before adding)
• 1 Cups Chopped Nuts (I prefer Pecans)
• 1 Cup Raisins (soak for a few mins. in warm water & drain)

Preheat oven to 350 degrees.  Generously spray two regular loaf pans or four 8 x 3 7/8 pans (I prefer shiny not non-stick) with non-stick cooking spray.  Mix all of your ingredients together in the order given.  Pour the mixture in equal parts into your greased pans.  Place the pans on your oven’s middle rack.  Bake regular sized loafs for approximately 90 minutes.  Smaller loaves should bake for approximately 45 – 50 minutes.

Give your bread pans a half turn midway through baking to ensure even heating.  Bread will be golden brown when finished baking, and a knife inserted in the center of each loaf will come out clean.  Thoroughly cool each loaf before wrapping.

These loaves make beautiful, personal gifts.  Wrap cool loaf in clear plastic wrap and again with orange or yellow tissue paper. Scrunch the paper and tie with raffia.  Finish by attaching a colorful leaf or sprig of fall foliage.

Share/Bookmark