From one of my southern cookbooks, At My Grandmother’s Knee, I baked this delicious Pumpkin Bread.

I appreciated that this recipe was the kind that you just do a quick mix of all of the ingredients and bake it. It came out perfectly and we enjoyed it many mornings for breakfast. Tyler and I made this bread and delivered it to friends of ours who had just had their second son. I think pumpkin bread is the kind of delicious treat, breakfast, or snack that is everyone’s favorite comfort food.

Pumpkin Bread

1 1/c cups sugar

1/4 t baking powder

1 t baking soda

3/4 t salt

2 large eggs

1 t ground cloves

1 t ground nutmeg

1 2/3 cups all purpose flour

1/2 cup vegetable oil

1/2 cup water

1 cup canned pumpkin

1/2 cup chopped pecans – I did not add these because Tyler and I are not the biggest fan of nuts

Preheat your oven to 350 degrees.

In a large bowl, combine the ingredients in order, mixing well after each addition. Pour the batter into a greased and floured – this is important so the bread cleanly comes out of the pan – 9×5-inch loaf pan.

Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.