Pumpkin Bread

Pumpkin Bread-  Way Too Good to Only Eat at the Holidays!

3 cups sugar
2 cups all-purpose flour
1 teaspoon each, cinnamon and nutmeg
1/2 teaspoon pumpkin pie spice
1/2 teaspoon each baking powder, baking soda, and salt
3 eggs
1 can (15oz) pumpkin
1 cup vegetable oil
1 teaspoon vanilla extract
1-1/2 cups chopped pecans
In a bowl, combine the sugar, flour, spices, baking powder, baking soda, and salt.  In another bowl, combine the eggs, pumpkin, oil, and vanilla; mix well.  Stir into dry ingredients just until moistened.  Fold in pecans.  Spoon into greased and floured 8-in x4-in x2-in. baking pans.  Bake at 350 for 65-75 minutes.  Cool for 15 minutes before removing from pans to wire racks.  Yield:2 loaves

So, I was taking inventory of pantry items I needed to replenish since it's the start of a new year, when Madeline bounced by, snatched a can of pumpkin, and exclaimed, "Mom, let's make pumpkin pie!"  I looked at the can which I had bought around Thanksgiving and realized it was probably a good idea to use it up.  I quickly responded, "I have a better idea.  How about pumpkin bread?"  Before I could say, "let me just finish this," Madeline was up the stairs, in the kitchen putting on her apron and chef hat.  We quickly got to work, and after a few cracked eggs on the table and flour everywhere but in the bowl, the bread was finally ready to be baked. 

Just the smell of the bread baking in the oven reminds me of my own childhood and the anticipation in the Maddie's eyes brought us right back to the Holidays.  This pumpkin recipe I got from my mom.  It's rather new but it's the best.  The bread is so moist and the pecans give it just the right crunch.  Madeline sprinkled whole pecans up on top just for fun and she wanted pink sprinkles too, but settled for some brown sugar.  The hardest part is waiting until the next morning to eat it!  I always find breads taste better after sitting overnight. 

Enjoy!