Pumpkin Bread

Thanksgiving holds a lot of memories for me.  Unfortunately not all of them are happy.  I've tried boycotting it for the past few years but my family has bullied me into participating.  I've decided I need to go back to work so I can volunteer to work Thanksgiving.  (nurses work holidays!)

Despite my feelings associated with the day, nothing can replace the food.  Oh, the food.  My 10 year old son starts talking about Thanksgiving in September,  he can't wait for the day that is all about eating.  And my family can eat!  We could easily serve an entire football team and have plenty of leftovers.  We start with appetizers, followed by salad, move on to bread and lasagna, and then to the turkey and a million types of veggies.  We catch our breath, watch a bit of football, do some dishes and then sit back down for a million desserts.  Then we do it all again on Friday! 

My favorite that is always on my "to bring" list?  Pumpkin Bread.  I'm not even real big on pumpkin (I won't even touch pumpkin pie) but this bread is wonderful.  The best pumpkin bread I've ever tasted.  The recipe came from my children's nursery school and I've made it every year since I received a copy when my eldest was 3.  I've made it for friends, I've made it for gifts, I've made it as a thank you, I've made it just for the heck of it.  Yes, I find it that good. 

So, unless I find a way to weasle my way out of participating this year, you will be able to find me around my mother's dining room table.  I'll be the one bringing the pumpkin bread. 

Ingredients:

1 1/2 cups sugar

1/3 cup shortening

2 eggs

1 2/3 cups flour

1/4 tsp. baking soda

3/4 tsp. cinnamon

1/4 tsp. cloves-optional (I don't use them)

3/4 tsp. salt

1/3 cup water

1 cup canned pumpkin puree

1/2 c chopped walnuts-optional

Directions:

Cream sugar and shortening. Add eggs one at a time. Stir in dry ingredient. Add water and pumkin. Bake 1 hour at 350 in 2 greased loaf pans (7 3/4" size).