Warm Pumpkin Spice Bread!

Something to do over the weekend!   Try making Pumpkin Spice Bread and freezing it!  You have the time now, why not enjoy the holiday weekend and make the bread ahead?!  Better yet, it travels great and if you want to tie it up in a pretty hand towel and ribbons like a piece of candy, it makes an even MORE special gift!     Let it cool, wrap in aluminum foil and then in an air tight zip lock bag.   Thanksgiving weekend it will make a nice treat!  Just thaw, slice and toast slices in the oven with butter for a wonderful morning treat!

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Pumpkin Spice Bread (1 loaf)

Recipe from Southern Living Magazine

1 stick butter
1 1/4 cups sugar
2 eggs
1 2/3 cups flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 3/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1 cup canned pumpkin puree
1/2 cup finely chopped walnuts or pecans (optional)

Preheat oven to 350°. butter & flour a 9" loaf pan. Cream the butter & sugar in a large bowl until light & fluffy. Beat in the eggs one at a time. Mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves & salt. Add to the creamed mixture alternately with 1/2 cup water, mixing well after each addition. Beat in the pumpkin; stir in nuts. Spoon into the prepared pan. Bake 1 hour. Cool in pan for 10 minuters; remove to a wire rack to cool completely.~~ From the Best of Wheeling

This sure makes your kitchen smell good. While it's still warm, serve it with whipped cream.