Pumpkin bread

Happy first day of October, everyone! I was pleased to find out that this morning the temperature was below 75F and the humidity was almost gone. I'm sure it's just a tease and we will get some more gross, over 90 degrees days, but it's a start. It's a remainder that in less than 4 weeks summer will be gone for good, even in Florida. To celebrate the beginning of my favorite season I made pumpkin bread, an obvious choice, I agree, but see... I've been itching to make it since the middle of July, so I couldn't resist anymore. Eating the first slice with coffee was the highlight of a day that is already turning out to be a pain, so I'm exceptionally glad that I've baked it.

PUMPKIN BREAD

8 ounces all-purpose flour
1/2 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup brown sugar
1/4 cup canola oil or applesauce
1/4 cup milk
2 large eggs
1/3 cup water
1/2 can pumpkin

Preheat oven to 350°.

Combine flour, baking powder, bakind soda, salt and spices in a bowl.

Place sugar, oil, milk, and eggs in a large bowl and beat with a mixer at high speed until well blended. Add water and pumpkin, and beat at low speed until blended.

Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter in a greased loaf pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.