Oh Fall = Yummy Pumpkin Bread (P~Loaf)

Oh Fall, how I love the smell of Autumn air, warm cider, and anything Pumpkin (especially Pumpkin Spice Lattes). Fall is characterized by many colors and fragrant aromas that fill our senses. Recently, I took a trip to Lynchburg, VA with JMB and was captivated by the colors of fall as we ventured through Kentucky, West Virginia, and Virginia. It made me really miss the changing trees and the seasons that I miss out on in Texas, however it provided inspiration at making some Pumpkin Bread or P-Loaf as some crazy friend of mine calls it. So I figured that I would provide you with my recipe that I obtained a few years ago from a cookbook of my Gran's. The title of the Cookbook is "The Good Housekeeping All-American Cookbook" circa 1985.

Pumpkin Bread: Ingredients
- 3 Cups all-purpose flour         - 1/2 tsp. baking powder
- 1 1/2 Cups sugar                     - 3 Brown Eggs
- 1 1/2 tsp. Ground Cinnamon  - 1 16 ounce can pumpkin
- 1 tsp. baking soda                   - 1 Cup canola oil
- 1 tsp. salt                                 - 1 Cup raisins or  chocolate chips
- 1 tsp. Ground Nutmeg             - 1/2 Cup walnuts, chopped
- 3/4 tsp. Ground Cloves
                          
Directions:
1. Preheat Oven to 350 degrees F. Grease two 8 1/2" by 4 1/2" loaf pans. In large bowl, mix first 8 ingredients together.
2. In medium bowl with fork, beat eggs, pumpkin, and oil until blended; stir into flour mixture just until flour is moistened. Stir in rasisins or chocolate chips and walnuts. Spoon evenly into loaf pans.
3. Bake 1 hour 15 minutes or until toothpick inserted comes clean. Cool in pans on rack 10 minutes; remove from pans; cool on rack.