PUMPKIN BREAD RECIPE

This morning I began my day by adding a few more Fall touches to my inside decor....as many of you realize by now I love crows....and the color black.... and my Salmon Falls Pottery....and the color orange....

and pumpkins....especially ones that are grown in the shade of teal blue'green....which happens to be my favorite color....black, orange and teal....yup it's quite a color combination....

My cousin Eve, who is a professional photographer (yes, you are) has taken many of the photos you will find displayed in my home....

my little owl vignette.... and yes Eve also took the photo of the owl. Thank you Evie.

I have received numerous requests for the Pumpkin Bread recipe which I blogged about yesterday and I am only too happy to share.

~ Pumpkin Bread~

4 Eggs-farm fresh

2/3 cup water

1 cup vegetable oil (I use canola)

1 16-ounce can pumpkin

3 1/3 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

Pinch powered cloves

3 cups granulated sugar

Beat eggs. Add oil, water and pumpkin and mix well.

Sift flour. Measure and sift together with sugar, soda, salt and spices. Make a well in the center of these ingredients and add pumpkin mixture to this. Stir well. ( I confess I did use my Kitchen Aid Mixer) Turn into 2 large well oiled loaf pans. Bake 350 for 1 hour. Place loaf pans on cooling rack. Once cool, remove and wrap in foil or plastic wrap and store or freeze. ~I do realize spices are pretty hefty in price, however I do believe it is wise to use quality spices in this recipe and not ones purchased from the Dollar Store. (I use Dollar Store Spices for craft projects). Just my personal opinion.
My copy of Marjorie Standish's cookbook Cooking Down East is 33 years old, it was a wedding shower gift. I have used this cookbook more than any other (yes, that even includes Martha, Ina, Julia and many more. If you happen to spy a copy at an antique mall, flea market or yard sale, grab it- you won't be disappointed.