Pumpkin Bread

The other day Signe and I were feeling festive so we made paper pumpkins to hang in our front windows. . . or rather I made paper pumpkins while she made a lovely orange crown. 

Then I got inspired by Emily and decided to bake pumpkin bread, with oh so delicious results. And since it was so good I'll share the recipe with you. If you were my neighbor I would have brought you one like this. . .

But for those less fortunate, here is what you need to make them for yourselves:

Pumpkin Bread:

2 1/2 cups of flour

2 tsp. soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp cloves

1/2 tsp allspice

1 large can pumpkin (29 oz)

3 cups sugar

4 eggs

1 cup of butter

Mix the dry ingredients in a bowl minus the sugar. In a mixer blend pumpkin, sugar, eggs and butter. Let it whip a good minute before adding the dry ingredients. Blend all ingredients well. Then either fill three loaf tins, or fill four small loaf tins and a muffin tin. I sprinkled raw sugar on mine for added fun. Bake at 350 for 50 -60 minutes, until golden brown and done in the middle. Take the muffin tin out after 30 - 35 minutes.

The result is lovely and spicy and slightly spongy . . .sort of like my waistline from all this autumn cooking I have been doing. But I think it's worth it!