Pumpkin Season

Nothing announces the approach of fall quite like a good pumpkin. In our house, pumpkin goes into lots of things - soups, pasta sauces, pies, and of course, bread. The kids love a little pumpkin bread for breakfast. You can substitute in some whole wheat flour for a portion of the white (up to half is a safe bet) if you want a healthier loaf.

Ingredients:

• 1 1/2 cups AP flour
• 1/2 tsp. salt
• 1 cup sugar
• 1 tsp. baking soda
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 whole eggs
• 1/4 cup water
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 cup chopped pecans or walnuts

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together. Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in the nuts. Pour the batter into a buttered 9x5x3 inch loaf pan. Bake 50-60 minutes, until a toothpick poked in the very center of the loaf comes out clean. Let rest for two or three minutes, then turn out of the pan onto a cooling rack.