We were in the Sun Valley area this past weekend where the leaves are turning and starting to fall. Beautiful sunny days and crisp cool evenings in such a beautiful place- you can’t help but love autumn. One thing I look forward to in the autumn is pumpkin bread (pumpkin anything really). I have used the same recipe for years and it never lets me down. I hope you like it.

Pumpkin Nutbread*

3 1/3 C. Flour

4 tsp pumpkin pie spice

2 tsp baking soda

1 tsp salt

2 2/3 C. sugar

2/3 C. oil

4 eggs

1 lb mashed pumpkin

2/3 C. water

1/2 C. chopped nuts (Pecans or Walnuts), optional

Sift together flour, pumpkin pie spice, soda, powder, and salt. Set aside. Beat together sugar and oil until light. Add eggs, one at a time. Beat in pumpkin. Add dry ingredients alternately with water to sugar mixture. Stir in nuts. Pour into 2 greased 9″ x 5″ x 3″ loaf pans. Bake in 325 degree oven for 55-60 minutes or until tester comes out clean when inserted into center of the loaf.

Freezes well.

Instead of oil you can substitute equal parts non-fat Greek yogurt, applesauce or mashed bananas.  Also, this is a great recipe to cut some or all of the sugar and substitute brown rice syrup or another low glycemic sugar alternatives.  Chia seeds are great here too – just add a tablespoon or two.

*Recipe from Among Friends Just a Matter of Tyme by Roxi Kelley