It's cold and rainy here this morning. The same old story, this Fall. The girls plowed through breakfast and are upstairs dancing to bluegrass
on my bed. But on a day like today, I figure they need to expend a little energy. Soon, I'll send them out in their boots to let out the chickens and feed the cats. (And I'll stay inside curled around my cup of coffee and lesson plans.)

But days like this always beg for a little baking. Yesterday in the comments, Gina mentioned that she was getting ready to make some of our pumpkin bread. I share the recipe on here every year. It is a family staple at the Thanksgiving table, and is always a marker for Fall. I'm a little behind this year but I think today is just the day.

A few notes from many, many times of making this bread (there's a link below to print out a 4 x 6 copy of this recipe). Yes, it calls for a lot of sugar. But you can tweak it back without it really effecting the outcome of the recipe. I've just never written down exactly how much I subtract, so I left you with the straight up original recipe. I also know you can substitute the oil with applesauce, but I haven't done that yet. Maybe my sister has and she'll leave a comment to let us know?? Mary?

The recipe makes two loaves and they freeze extremely well.

So stay dry. Stay warm. Bake something and enjoy.

** Click HERE for a printable download of the recipe above. **