1st recipe for my new Recipe Journal on a Saturday in October

Today is the first post of my food blog. It is a rainy fall day but that is what I like sometimes. The leaves are falling and the temperature is dropping a bit from the 72 degrees this morning. On a day like this I think of pumpkin bread. Found a good recipe online.

Pumpkin Gingerbread Loaves

3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cup water 1 (15 ounce) can


pumpkin puree 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon

ground cinnamon 1 teaspoon ground cloves 3 1/2 cups all-purpose flour 2 teaspoons

baking soda 1 1/2 teaspoons salt 1/2 teaspoon baking powder

I added pecans, chopped. I love nuts in lots of my food.

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf

pans.

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water

and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients

to pumpkin mixture and blend just until all ingredients are mixed. Divide batter

between prepared pans. I used my 3 mini loaf pans and 2 small round ones.

Bake in preheated oven until toothpick comes out clean, about 1 hour (the mini pans takes less time, you be the judge starting out about 40 min).

Cooling loaves. I dug into one, yummy. I will share 2 of these with friends and maybe freeze the other two.

Looking out my kitchen window. Lots of wet leaves.