Fall to Keep and Give

Thankfully, central Texas has finally experienced a reprieve from the 100+ degree days that we thought would never end. With this drop in temperatures comes a longing for the fall days I enjoyed when we lived in the Midwest. I've pulled out my fall decor, started burning my spicy scented candles, and have begun cooking my favorite cool weather recipes.

One of my favorite recipes is pumpkin bread. I found this recipe years ago and love it because it's not only delicious, but the recipe makes three loaves of bread - one to keep and two to give away to neighbors and friends.

I keep a supply of new, cotton tea towels on hand that I use to wrap up the still-warm bread for delivery. (Ikea sells these towels for less than fifty cents a piece! If you don't have an Ikea near you, you can also pick them up at the dollar store.) Or, if the bread can't be delivered warm from the oven, I wrap it in plastic wrap and then tie it with raffia or a pretty fall colored ribbon.

Pumpkin Bread

2 2/3 cups sugar

2/3 cup butter flavored shortening

1 can (16 oz.) pumpkin (not pumpkin pie filling)

2/3 cup water

4 eggs

3 1/3 cup all-purpose flour

2 teasp. baking soda

1 1/2 teasp. salt

1 1/2 teasp. ground cinnamon

1/2 teasp. ground nutmeg

2 teasp. vanilla

1/2 teasp. baking powder
1 cup coarsely chopped nuts (I prefer pecans)

1 cup raisins

Heat oven to 350 degrees. Grease bottoms only of 3 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches.

Mix sugar and shortening in mixing bowl. Stir in pumpkin, water, eggs and vanilla. Mix until well blended. Mix in flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Stir in nuts and raisins. Pour evenly into three pans. Bake until wooden pick inserted in center comes out clean, 60-70 minutes; cool in pan 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

Notes:

• Nuts and raisins are optional.
• Other "extras," such as chocolate chips or dried cranberries, may be added.
• Extra rich touch: Pour half the batter into the three pans. Drop small chunks of cream cheese on top of the batter in the pans. Add remaining batter to the three pans and bake as directed.
• I have a heavy-duty stand mixer that I use to prepare this recipe. I doubt that a hand mixer could handle the volume and consistency of this batter.

This recipe works for me! For more Works For Me Wednesday ideas, visit We Are THAT Family.