Our weather here was pretty miserable on Sunday. It was one of those dark and chilly days when it seems as if the rain will never stop! In short, it was the perfect time to bake something delicious!

I decided on pumpkin bread because I’d been promising Sir Beads I’d make some for a few weeks now. I pulled out the recipe, gathered the ingredients and turned on the oven. Honestly, is there anything more wonderful than a kitchen that’s bursting with the aroma of warm spices? I don’t think so. 😉

Sir Beads began to pace back and forth in front of the oven whenever the football game went to a commercial break. I reminded him that even when it was done, it was still going to have to cool for a bit. He gave me that “Oh, come on now!” kind-of-look, and then rolled his eyes and sighed.

Eventually, his patience was rewarded and after the first bite he proclaimed it to be “excellent”. But, when a man with a sweet tooth marries a lady who loves all things pumpkin – there’s just one little problem . . .

Pumpkin bread doesn’t last very long in this house.

Luckily, I made TWO! 😀

Old Fashioned Pumpkin Bread

Ingredients:

2/3 cup butter
2-2/3 cups sugar
4 eggs
1 can pumpkin (15 oz.)
1/2 tsp. baking powder
2 tsp. baking soda
2/3 cup water
3-1/3 cups flour
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
2/3 cup nuts (small pieces)
2/3 cup raisins (I use more than that as we love raisins.)

Directions:

Cream butter and sugar until fluffy.

Add eggs, pumpkin, and water.

Mix flour, baking powder, soda, salt, and spices – and then add to pumpkin mixture.

Stir in nuts and raisins.

Pour into two greased loaf pans (2 qt. size)

Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.