Happy Fall Ya'll!

[asphaltcowgrrl]

So, while all over the world, it's slowly turning to fall, here in the desert southwest, we're still having 90+ degree days.  Despite this, my fifteen-year-old is in full on Fall mode.  Case in point: she put out all the Halloween decorations yesterday.

Oh, and then?  Then she requested pumpkin bread.

This, I can handle.  Armed with my mother's tried and true recipe that she's been using for at least forty years, I went into the kitchen.

Pumpkin Bread

3 1/2 cups sifted flour
2 tsp cinnamon
2 tsp baking soda
1 tsp nutmeg
1 tsp baking powder
2 tsp salt
3 cups sugar
2 cups pumpkin
1 cup cooking oil (vegetable, canola, coconut, etc)
4 eggs
2/3 cup water
1/4 cup pecans, chopped

Preheat oven to 350 degress F.

Grease and flour two loaf pans or one bundt pan, set aside.

Sift all dry ingredients together into a large bowl.  Add oil, eggs, pumpkin, eggs, and water.  Mix until smooth.

Bake one hour at 350 or until done (a toothpick inserted into the center comes out clean).

Let cool one day.  (This has to be a joke, right?)

Notes: I hate nutmeg so I genrally increase the amount of cinnamon and leave the nutmeg out.  In this case, I left it in per my child's request.  Also, my husband hates most nuts so I left the pecans out as well.

*I always try and source my recipes when I can, but in this case, I have no idea where my mom acquired this one from.  My best guess, however, is the lovely Mary Storck.  RIP Mimi.