A seasonal recipe

Pumpkin Spice Bread

Half a 15 ounce can of pumpkin with spices added as for pie (one cup minus one tablespoon) If you are using plain pumpkin you can add 1/2 teaspoon each..cinnamon, nutmeg and clove.

3/4 cup water

1 3/4 cups dark brown sugar

1/2 cup vegetable oil

2 large eggs, lightly beaten

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Adjust oven rack to middle position and pre heat oven to 350 degrees.

Heat pumpkin in a small saucepan over medium heat until steamy.  Stirring continuously.  Cook until pumpkin is stiff and starts to stick to the pan bottom..about 3 minutes.

Transfer to a bowl and whisk in the water, then brown sugar, then oil, then eggs until smooth.

In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined.  Scrape batter into 3 greased miniature disposable loaf pans (or 1- 9 inch pan).  Bake until firm and golden brown..about 50 minutes for miniature loaves and about 70 minutes for large loaf.

Let bread stand for a few minutes.  Then place on wire rack and cool to room temperature.

Slice and serve.

Recipe doubles easily and freezes well.