This is my great-grandma’s recipe for pumpkin bread and I always usher in Autumn by making it and sharing it with other people (last week it was the Young Women at church, many of whom had never had pumpkin bread before.  I’m glad I could be the one to introduce them.).  The recipe makes 1 loaf of bread, or about 2 dozen muffins.

Tennessee Pumpkin Bread

1 2/3 C. flour
1/4 t. baking powder
1 t. baking soda
3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/3 C. butter (Grandma Kendrick used shortening, but now that we’re all savvy to the whole trans fat thing, I just use regular old butter.  Still yummy.)
1 1/3 C. sugar
1/2 t. vanilla
2 eggs
1 C. pumpkin
1/3 C. water
1/2 C. nuts (optional)

Grease loaf pan.  Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.  In a medium bowl cream butter, sugar and vanilla.  Add eggs one at a time, beat thoroughly.  Stir in pumpkin.  Stir in dry ingredients in 4 sections alternating with water.  Don’t overbeat.  Fold in nuts, if you use them.  Bake at 350 for 45-55 minutes, or until a knife stuck in the center comes out clean.  (For muffins bake 17-20 minutes).