{"id":1692,"date":"2009-11-24T23:01:25","date_gmt":"2009-11-24T23:01:25","guid":{"rendered":"http:\/\/jolene-test.com.bishopcompsol.com\/?p=1692"},"modified":"2009-11-24T23:01:25","modified_gmt":"2009-11-24T23:01:25","slug":"pumpkin-bread-yum","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/pumpkin-bread-yum\/","title":{"rendered":"Pumpkin Bread – Yum!"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I\u2019m from a baking family – since they mean the same thing, it\u2019s easier to say, \u201cTaste this\u201d than \u201cI love you\u201d – so Thanksgiving week is one of our family\u2019s favorites.<\/p>\n

Actually, I got some early practice saying \u201cI love you\u201d with food after we entertained the younger generation in our home a couple Saturdays ago. Since sending the young adults off with homemade pumpkin bread and applesauce, we\u2019ve received one snail mail and two email thank yous. Doesn\u2019t that give you hope in the future?<\/p>\n

Because of their enthusiastic response, I decided to share my pumpkin bread recipe today. You will be amazed by how easy it is! For those of you who want a bigger challenge, I\u2019ve also included the directions about how to make your own filling when you replace the pumpkin on the front step with Christmas decorations.<\/p>\n

Pumpkin Bread<\/strong><\/p>\n

3 1\/2 cups flour\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 cups sugar
\n2 tsp. baking soda\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup oil
\n1 1\/2 tsp. salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 eggs
\n1 tsp. cinnamon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2\/3 cup water
\n1 tsp. nutmeg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 cups canned pumpkin<\/p>\n

Preheat oven to 350 degrees. Mix dry ingredients together, then mix in wet ingredients. Pour into 3 greased loaf pans. Bake for 1 hour or until golden brown. Let cool for at least thirty minutes before taking them out of the pans. (I sometimes make the bread in large tin cans so the slices will be round. If you do that, cut down the baking time.)<\/p>\n

How to Make Pumpkin Filling:<\/strong><\/p>\n