As the leaves begin to fall from the trees, I get nostalgic for the things that remind me of home. This is my favorite time of the year, a time to reflect on all that has happened and to enjoy the fruits of the harvest. As our home menu turns to comfort foods I am always drawn to my mother’s pumpkin bread. I remember her baking these when I was little and they were always a sign that Autumn was fully on us and that the Christmas season was just around the corner. Over the years she has adapted it some, to make things easier, but the flavor is the same, and to me this is what love tastes like. So grab the ingredients and put this one together, your house will smell heavenly while it bakes and it is the perfect treat to enjoy sitting by the fire while the cold winds blow outside. It is also a great way to start the day, just cut a slice, toast it slightly, add butter and enjoy. I know I spent many a morning walking to the bus stop with a piece of this bread wrapped up in a napkin to keep me warm.

Mother Monkey’s Pumpkin Bread

3 cups bisquick baking mix
1 cup packed brown sugar
4 eggs
1/4 cup milk
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup sugar
1/4 cup butter
1- 16oz can pumpkin
2 teaspoons cinnamon
1/4 teaspoon cloves
1 teaspoon Simplify Sugar-Free Vanilla
1/2 teaspoon salt
1/2 cup chopped pecans

Heat oven to 350°

Grease and flour 12 cup bundt pan, I have one of the cool cathedral ones, but any kind will do. Beat all ingredients in large mixing bowl on low speed, scraping bowl constantly, for about a minute. Beat on medium speed scraping bowl occasionally for 3 minutes. Spread in pan and bake until wooden pick inserted in center comes out clean, about 50 minutes in our kitchen, your mileage may vary.

Cool 10 minutes and remove from pan.

At this point, my Mother would sometimes drizzle the bread with Simplify Pecan Praline Sauce, but I prefer them plain. Although, a light dusting of powdered sugar is pretty, especially if you do the reverse autumn leaves thing. I hope you enjoy this taste of my childhood.