Classic Pumpkin Bread Recipe

Its fall! Leaves are turning bright orange and yellow and red, bushels of pumpkins and apples abound at farmers markets, and the crisp scents of drying leaves fill the air. In our home this is time for baking treats, for kettles of savory soups and stews, for warm delicious scents to waft from the kitchen to perfume our home with coziness. This classic pumpkin bread is an old fall favorite, tweaked from the Libby's recipe. It is moist, sweet, spicy - and delicious!

Classic Pumpkin Bread

1 1/4 c. unbleached flour
1/8 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. each nutmeg, allspice, cinnamon
1 1/2 c. white sugar and packed brown sugar (half each or as you prefer)
1/2 c. canola or vegetable oil
1 c. prepared pumpkin (I often use canned when I don't have fresh pumpkins available) 

2 slightly beaten eggs

Method:

• Combine the flour and the other dry ingredients. Add the sugars, mixing well.
• Make a little depression in middle of the dry ingredients, and add the oil and pumpkin. Mix well.
• Add the eggs, ensuring they are well incorporated into the batter. 
• Pour the batter into a greased and floured loaf pan.
• Bake at 350 degrees for 50 to 60 minutes or until a skewer inserted into the middle comes out clean. Let cool and then remove from the pans.