Pumpkin Mini Loaves

Fall always ushered in the familiar smells of pumpkin, gingerbread, and--need I say more--comfort in Grandma's house. Her breads were sinfully good and probably contributed to those few extra pounds I established as my metabolic baseline and have never been able to lose.Yes, the sins of my youth have followed me all my days. Can't blame Grandma for that though...she never force fed me. Didn't have to.

This week will be officially dubbed "Fall Baking Week" and we'll feature one of Grandma's recipes for something comforting, sweet, and calorie laden every day. Oh, and in case "sniffernet" isn't working, these also smell amazing!  This is very fortuitous because hereafter you can prepare these (some in advance) and be able to amaze your Thanksgiving guests with your baking prowess.

This particular recipe was one Grandma made using four little pans in one rack like this:

If you prefer to make one large loaf, this recipe will accommodate that as well and be just as delicious. Only remember to adjust the cooking time and test "doneness" with your wooden stick (Grandma used either her knife or a wooden skewer stick).

Pumpkin Mini-Loaves

2 cups sugar

1 (16 oz) can pumpkin

2 eggs

½ cup oil

2 ½ cups flour

1 ½ tsp baking soda

1 tsp baking soda

1 tsp cinnamon

¾ tsp allspice

½ tsp salt

1 cup chopped dates (optional)

1 cup chopped nuts (optional)

Combine sugar, pumpkin and eggs in bowl. Beat until well blended. Add oil and beat. Blend in flour, soda, cinnamon, allspice and salt. Stir in dates and nuts. Divide batter into greased mini-loaf rack. Bake in preheated 350F oven for about 50 minutes. Cool on wire rack.