While I Wait...

Well, I'm a little bored. I am baking some pumpkin bread for Josh to take to his classmates tomorrow morning for his gradschool class. He's studying, so while I wait the 75 minutes that it takes to bake, rather than empty the dishwasher, I'd rather post a few pics of my "fall decorating". The reason that it's in quotes is because there really isn't much to it this year. I only decorated the dining room because I hate it when everything in the living room gets cluttered.

I guess I'm in the "fall spirit" today! I baked a Pumpkin Crisp for small group tonight, had an afternoon cup of coffee and I'm now baking Pumpkin Bread (recipe below)! This is my favorite pumpkin bread recipe thus far! I LOVE FALL!!!

Mom's Pumpkin Bread

3 cups sugar

1 cup oil

4 eggs

1 can (15 oz) pumpkin

3 1/2 cups flour

1 1/2 tsp. cinnamon

1 1/2 tsp. allspice

1 tsp. nutmeg

dash of salt

2 tsp. baking soda

2/3 cup water

Cream sugar and oil. Add eggs, one at a time. Add pumpkin, flour, cinnamon, allspice, nutmeg and salt. Blend well, then add water with soda dissolved in it. Bake at 325 degrees in greased and sugared loaf pans (makes 3 small pans) for 60-70 minutes.

I usually bake it in one bundt pan for 75 to 80 minutes. I think it's easier to slice and easier to make in a bundt pan. Plus it looks nice on a cake stand.

Pardon my 1970's oven! Here's the pumpkin bread baking:)