For the Love of Pumpkin Bread

So, I think I've mentioned that I love fall a few times here, but there's something I forgot to include in my list of things I love about this season. And that is, (imaginary drumroll, please) the glorious pumpkin. Every fall, I can't wait to figure out the loads of ways I can fit pumpkin into my life. I know I've already shared my affection for pumpkin spice lattes, but the world of pumpkin includes so much more than a mere latte. For starters, there's pumpkin pie, pumpkin muffins, pumpkin pancakes, pumpkin cookies (with chocolate chips, obviously), and then there's my favorite pumpkin-laden food, The Pumpkin Bread.

In honor of my love of pumpkin and my love of people who read this blog, I'd like to share the recipe I'm currently using (thank you, Allrecipes.com) with you and highly encourage you to make this as soon as you are physically able. Once you make it (if you start now, you'll be eating it an hour from this moment), you should probably slip into your favorite wool cardigan, turn the air-conditioning way down (so that it feels like fall inside, obviously), warm your hands around a mug of tea and then take a big, bite of warm, aromatic, delectable pumpkin bread. And then you should call me and we'll talk about how much we love fall.

Ok, now that you know what the next couple hours of your life include, here's the recipe for pumpkin nirvana, I mean, bread...


Ingredients:
* 1 cup butter or margarine, softened
* 3 cups sugar
* 3 eggs
* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 1/2 teaspoons ground nutmeg
* 1 (16 ounce) can solid pack pumpkin


Directions:
1. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

You can thank me later.