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It just seems natural doesn’t it?  With the arrival of fall we look forward to our own traditional recipes of the season. Traditions evoke memories and sort of connect past generations to the present.  For many of us, those are the coveted recipes we’re hoping to get passed onto us {sometimes, they’re hard for our older relatives to relinquish or even find.}  I’ve heard so many times that there just wasn’t a recipe for a particular dish or dessert.

I don’t know about you, but for me the smell coming from the kitchen…ground cloves, cinnamon and allspice and I just know that fall has arrived.

Suddenly, all of us will be driving slowly past pumpkin patches to see if they’re ready for us and our kids, taking as much time that is needed to pick the very best one.  We’re turning the pages of magazines trying to find the most amazing recipes to feed our families and that bring us that sense of comfort as we inch our way closer to the full frenzy of the holiday season.

{I think fall is the best time of year, don’t you?}

There are no presents to buy, no pressure to get the lights put up or to find the freshest Christmas tree and cart it home.  This season gives us just a breather to enjoy nature changing and our most comforting comfort food.

So here’s a question for each of you:  What recipe do you prepare each fall that has become a part of your family traditions?

I enjoy almost anything with pumpkin in it…just something you may not know about me.  And today seemed like the perfect day to prepare pumpkin bread.  I adapted the recipe from Kathleen’s Bake Shop Cookbook by Kathleen King.  You can find out just a little bit more about her from my post here.

Pumpkin Bread

Ingredients

1 cup sugar

1/2 cup vegetable oil

2 eggs

1 cup solid-packed pumpkin

1 1/2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/4 tsp ground allspice

scant 1/2 cup water

1/4 cup chopped walnuts

1/2 cup mini chocolate chips

Method

Pre-heat oven to 350 degrees.  Grease one 9- x 5- by 3-inch loaf pan.

In a large bowl, mix all ingredients except nuts and chocolate chips with an electric mixer.  Stir in chopped nuts and chocolate chips.  Pour batter evenly into prepared pan.

Bake for 1 hour or until center springs back when lightly touched.

Cool completely before slicing.

Yield: 1 loaf

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