The perfect seasonal treat...

A few nights ago, I spent the evening making pumpkin bread. This is a recipe my mom used to make and every time I make it, my co-workers, friends, etc., go nuts for it. The only thing is you must bake it in coffee cans (3 per batch, as a matter of fact). Now I know that sounds odd and you're probably thinking, well, I can use a regular loaf pan or a bundt pan. You can, but the texture isn't quite as good (I know this from personal experience). Baked in the coffee cans ~ and yes, I know they are hard to find these days ~ the bread (which is really more of a dessert type item, or great with tea or coffee) is perfectly moist and absolutely addicting. In a regular baking pan, it can come out a little dry if you're not careful. It's still good, mind you, but not as good.

And remember, when you create something wonderful in the kitchen, you are bringing a little more beauty and love into the world. Hope you enjoy.

Pumpkin Bread

4 eggs

3 cups sugar

1 tsp. cinnamon

1 tsp. nutmeg

1 1/2 tsp. salt

1 cup oil

1 cup pumpkin

2/3 cup water

3 cups flour

2 tsp. baking soda

Mix starting from the top and continue down. Grease and flour three 1 lb. coffee cans. Bake at 375 degrees for 45 minutes to one hour. Test with broom stick or long tester.

I've found it's best to make the bread the day before you plan to eat it. After it cools, you can remove the bread from the cans and keep it wrapped in aluminum foil. When serving, I usually cut the slices in half. Serve with cream cheese slightly softened for spreading on top, if desired. (It's bliss.) This bread makes a great dessert, or a perfect treat with your coffee or hot tea. It also freezes well.

Bon appetit.

P.S. For those of you who follow my other blog, The Pink Home, you're not seeing double. I just thought readers of this blog would enjoy this recipe as well.

I am linking to Full Plate Thursday at Miz Helen's Country Cottage.

Photos by The Art of Living Beautifully