I wanted to get two additional blog posts up on the theme of thankfulness, but the weekend was just too busy to get them written.  Saturday morning started quiet and I decided to bake something pumpkin-ish to get into the thankfulness spirit.  By the way, have you tried the Pumpkin Spice Latte at Starbucks - oh my, yummy!

I have to confess that the recipe I am going to share is probably just as unhealthy as Strabucks fall in a cup.  It is an old fashioned pumpkin bread recipe that I used for muffins. Loaded with white sugar, white flour and oil, it is not something to make for a dieting friend.  It is my favorite due to its moistness.  My recipe card is about twenty years old, written in Linda's beautiful cursive handwriting.  Linda and I went to church together at the time and she was a newborn nurse at the hospital where I delivered my first child.  I was so thankful she was on duty when I gave birth. Into her caring hands, I entrusted my little one.   Linda wrote Psalm 118:24 on the back of her recipe: "This is the day the Lord has made, let us rejoice and be glad in it!"  Great verse for the first day of our month of thankfulness.

Pumpkin Bread or Muffins

Sift together:

• 3 1/2 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

Add mixing well:

• 1 cup oil
• 4 eggs
• 2/3 cup water
• 2 cups pumpkin
• 3 cups sugar
• 1/2 cups nuts (optional)

Pour into greased and floured pans (or non-stick spray).

Bake 1 hour at 350 degrees for 2 loaves, about 15 minutes for muffins.

Test with toothpick