---

We are in the season of autumn. I hope you had a chance to see the beauty of all the different colors of leaves falling softly to the ground... unless it’s windy! This really is a theatre of seasons. Keep in mind that according to the calendar, autumn isn’t over until December 21 and then winter kicks in.

Nearing Halloween, I think it’s great when you ask a child, “What does the color orange remind you of?” Ten out of ten will say, “jack-o-lanterns!” You got that right. Someone may say an orange and that’s correct as well. Pumpkins remind me that it is time to bake pumpkin bars, cake, quick breads, even a creamy pumpkin soup. I’m doing a variety of pumpkin quick bread recipes today.

+++++

SHORTCUT PUMPKIN BANANA BREAD
1 regular size yellow cake mix
1 c. pumpkin puree
1 c. mashed bananas
1 t. cinnamon

In a large mixing bowl, prepare cake mix according to package directions, omitting water. Stir in pumpkin, bananas and cinnamon. Turn into a greased 9x5-inch baking pan; bake at 375 degrees for 50 minutes, testing with a toothpick inserted in center to be sure bread is done. Cool 10 minutes in pan; turn out onto wire rack. Do not cut bread until completely cool. Makes 14-16 slices.

+++++

PUMPKIN SPICE BREAD
1 regular size spice cake mix
1-15 oz. can pumpkin
1 c. cinnamon chips (chocolate chips)

Do not make the cake using the recipe as given on the box. In a large bowl, combine the dry cake mix and pumpkin, mixing well. Batter will be thick. Stir in the cinnamon chips. Turn into a greased 9x5 inch baking pan; bake at 350 degrees for 50-60 minutes, testing with a toothpick in center to be sure bread is done. Cool 10 minutes in pan, turn out onto wire rack. Do not cut bread until completely cool. Makes 14-16 slices.

+++++

CHUNKY APPLE
PUMPKIN BREAD
1-1/2 c. sugar
1 c. canned pumpkin
1/2 c. water
1/3 c. canola or vegetable oil
2 eggs
1-2/3 c. flour
1 t. baking soda
1/4 t. baking powder
3/4 t. salt
1/2 t. each, cinnamon and nutmeg
1/4 t. cloves
1 c. peeled, diced, small tart apples
3/4 c. chopped walnuts

In a large mixing  bowl, combine first five ingredients,  mixing well. In another bowl, combine next seven ingredients. Add to pumpkin mixture; beating on low speed just until moistened. Fold in apples and walnuts. Turn batter into a greased 9x5 inch loaf pan. Bake at 325 degrees for 1-1/2 to 1-3/4 hours or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes before removing from pan to wire rack. Makes one loaf.

+++++

PUMPKIN PIE SPICE
2 T. cinnamon
1-1/2 t. each, nutmeg and ginger
1 scant t. cloves

Combine all ingredients, mixing well. Store in a very small container. When I make this I make a triple batch to have on hand to use another time.

Thought for the Day: Halloween is just around the corner and perhaps there will be trick or treaters in the neighborhood. If you’re out driving about, please drive slowly, watching for one of the ghosts or goblins. They can be darting from house to house without looking where they are going. I think it’s great that there are parties at home or in churches so the youngsters can play games, dunk for apples (I think that was in our days gone by that we had so much fun dunking apples) and have lots and lots of candy.

---