Oh, So Easy Pumpkin Bread

On a cold and wet winter afternoon, I do love a cup of tea around 4:00 in the afternoon with a little something not too sweet, but just sweet enough. I find that a slice of pumpkin bread is just right. This recipe is so easy and it makes two loaves, one for the freezer for impromptu guests and one to eat straight out of the oven. I like to add to the basic recipe lightly salted pumpkin seeds and tart dried cherries. However, you can also add any combination of roasted nuts, seeds, and dried fruit that you have on hand. For myself, I use a gluten-free yellow cake mix.

1. In a large mixing bowl, add all at once the pumpkin, yellow cake mix, eggs, oil, brown sugar, and spices.

2. Beat all ingredients together till light and fluffy. At this point, fold in your additional nuts, seeds, and/or dried fruit.

3. Grease and flour two loaf pans.

4. Divide the batter evenly into both pans and bake at 350 for forty minutes.

Do you enjoy a plain loaf or one with added fruits, nuts, or seeds?