Pumpkin Bread

As it is Friday and we have no food left in the apartment, both Victor and I had resigned ourselves to a dinner of scrambled eggs. However, Victor, brilliantly began to make Pumpkin Bread with some leftover pumpkin from our last batch.

I grew up eating this pumpkin bread and was always particularly fond of how moist it is and how easy it is to make. Because the recipe makes two loafs of the bread, my mother would often use half of the batter to make muffins, therefore creating the only thing better than pumpkin bread: pumpkin muffins.

This recipe will always be a favorite of ours and now that we know exactly where canned pumpkin is in the grocery store (in the baking isle, usually near the pie crusts) we make it at least once a month, never mind the time of year. It is also a work favorite as Victor has been asked by several co-workers for the recipe, which can be found in the Better Homes and Gardens New Cook Book.

Also, it makes a wonderful breakfast addition, especially with cream cheese.

'Till the next bite,
Megan