One of my favorite things about the fall is pumpkins. As a child, my father spent numerous hours carving intricate designs into four different pumpkins, one for each of his children. Every year, my mother always made two loaves of pumpkin bread for Thanksgiving, and despite her desire to see them last the week, my siblings, my dad and I usually polished off both loaves within forty-eight hours. Pumpkins hold a fond place in my heart.
There were, however, often loaves of bread that my mother would not let us have our hands on, no matter how much we begged. These mini-loaves were made for us to give to our teachers and family friends. Following in that tradition, I always like to do the same for some of my co-workers, who have helped me through the frenzy and heightened stress that comes with the end-of-term in November.
Here’s what you’ll need to enjoy some of this deliciousness for yourself:
3 cups white sugar
1 cup oil (canola or vegetable will do)
4 beaten eggs
1 15 oz. can of pumpkin
2/3 cup of water
3 1/2 cups of flour
2 tsp. baking soda AND salt
1/4 tsp. each of nutmeg, allspice and cinnamon
1/2 tsp. ground cloves
The final produce should look something like this: