A pretty chilly start this morning, 36 degrees at barn chore time. Still no frost in the mornings and none forecast for this week. The leaves are really starting to change though, time for leaf peeping and apple picking. It is very overcast and windy so far today, just the kind of day for baking. I just made two loaves of pumpkin bread, the first of the season. The house smells so good and the oven makes it feel so cozy. This is a really simple and straight forward recipe that I want to share. When you smell it baking and taste it warm, you'll know it is Autumn. Served with pumpkin spice coffee it is sublime. The recipe makes two loaves. You can easily freeze one for a later date, it tastes just as good. When my six children were growing up at home two loaves were gone in two days. When I first started making this pumpkin bread, about 35 years ago, I didn't have an electric mixer so I used a wooden spoon to mix the ingredients together. What a luxury it is to have a beautiful red kitchen-aid stand mixer now. Wow, does that make things easier!
Pumpkin Bread
2/3 cup unsalted butter
2 cups sugar
4 farm fresh eggs
1 can (15 oz.) solid pack pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 1/2 cups raisins
Preheat oven to 350. Grease two 9x5x3 inch loaf pans. In a large bowl, cream butter and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted in center comes out clean.
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