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The weather lately has vaulted from blazing summer into a premature fall and to me, nothing shouts autumn like pumpkin.  This recipe reminds me of the rainy, cold autumns in Montreal where I lived for a year and a half.  It’s certainly a comfort food but it doesn’t leave your stomach feeling like you ate a boulder.
Here’s what you’ll need:

2 cups pumpkin (in other words, one 15 oz can)
4 eggs
1 cup oil (Don’t freak out!  You can substitute 1/2 cup applesauce and 1/2 oil and it’s just as moist with a few less calories)


009-8536141Stir the above ingredients until smooth.  Do not over mix.  Add the below ingredients and mix lightly until just blended.

3 cups flour
3 1/2 teaspoon cinnamon
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
012-9110407If you prefer loaves, separate batter into two large loaf pans and bake for one hour at 350F.  They also work well as muffins–the recipe makes two dozen.  Bake for 20 to 25 minutes at 350F.

***If you like nuts in your quick breads, add 1/2 cup before baking.***
Bon Appétit!

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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