Pumpkin Time!

Pumpkin: it's one key reason I enjoy fall. I adore pumpkin pie. Pumpkin cake, cookies, soup will also keep me happy. I found this recipe for Pumpkin Bread in the November issue of Cooking Light magazine. This recipe calls for raisins or currants, but I chose to omit them entirely. While this makes a tasty loaf of bread to eat any time of day, it also makes a great gift for neighbors, co-workers or anyone else you've got in mind. Happy baking!

Pumpkin Bread

3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely. Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)

Nutrition per serving: Calories 150; Fat 5.2g