Loafing Around in Autumn

Make some pumpkin bread, Pumpkinhead!

After what seemed to be an endless summer this year here in Southern California, autumn has finally revealed signs of its arrival. Look beyond those still heading for the beach. You’ll see the liquidambars turning their glorious shades of red and gold, the sycamores’ leaves fading to a pale golden brown and of course, the most telling announcement of all, the appearances of Halloween stores. These shops seem to appear out of thin air, like seasonal ghosts taking up residence in formerly forgotten or vacant store fronts, hawking trunks full of costumes, make up, wigs and other necessary and festive merchandise. Then they vanish just as quickly, as if to cryptically whisper that the the days are getting shorter and the holiday shopping lines will soon be growing longer.

Now in other traditional terms, autumn also stirs longings for all things pumpkin- related, whether this versatile squash is simply displayed in a festive and decorative centerpiece,  carved into a grinning jack-o-lantern,  or cooked, mashed and serving as an ingredient in another fall favorite, Spicy Pumpkin Bread. There’s nothing spooky about the aroma of a couple of loaves baking on a cool, crisp autumn day.  Here’s the recipe- Enjoy at your own risk!

Spicy Pumpkin Bread
(Makes 2 loaves)

• 3 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 cups all purpose flour
• 1 teaspoon ground cloves *(slightly rounded)
• 1 teaspoon ground cinnamon *
• 1 teaspoon ground nutmeg *
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup raisins (optional)
• 1/2 cup chopped pecans (optional)

Preheat oven to 350ºF. Grease two 9″x5″x3″ loaf pans, lightly dust with flour. In large mixing bowl, beat together sugar and eggs. Mix in pumpkin. In a separate bowl, sift together flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Gradually stir flour mixture into pumpkin mixture, a half portion at a time, until just moistened. Mix in raisins and nuts if desired.

Divide batter equally between the prepared pans. Bake until tester comes out clean, about 70 minutes. Let cool 10 minutes. Using a sharp knife, loosen edges of loaves. Remove loaves from pans and cool completely.

* Spice measurements not exact-Use slightly rounded measurements for extra spiciness, if desired! 🙂

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