recipe || pumpkin bread

Little woke up with a bad cold yesterday morning, complete with fever, so our day of running errands quickly shifted to a day of being home, clad in pjs until sometime after lunch ;), and spilling flour all over our countertop as we mixed together a batch of pumpkin bread -- our first of the season. 

AK has been all about wearing my boots or heels lately as she loves the "tap tap" sound they make on the kitchen and bathroom floors. So there she stood on her little stool, stirring pumpkin bread batter, her little feet swimming in my "wedding shoes" as she calls my nude heels. Take note, folks: even when baking fashion must not be forgotten.

Fall brings with it the most delicious smells. Sweet, savory, and spicy all have their place in this season and are each, in their own way, full of comfort. I set the loaves of pumpkin bread to bake while my hubby was out for a run yesterday morning and as soon as he walked in the door after his run he exclaimed, "It's fall!" 

Our afternoon coffee was made a bit better today.

Pumpkin Bread - from my mama

3 1/3 cups sifted flour

2 teaspoons baking soda

1 1/2 teaspoons salt

3 teaspoons cinnamon

3 teaspoons nutmeg

1/2 teaspoon ginger

3 cups sugar

4 eggs

2/3 cup water

2 cups canned pumpkin

1 cup oil

Directions

Preheat oven to 350 degrees.

Combine dry ingredients. Add the remaining ingredients and beat well*. Pour into two greased and floured loaf pans and bake for 1 hour. Makes 2 large loaves or 7 baby ones (if you so desire to give them as gifs.)  

*I like to mix it up by hand so that I can make sure all those dry ingredients are pulled up and mixed in well.