My Mom's Pumpkin Bread

When Ben had his wisdom teeth out a few days ago, he went on a milkshake-and-mashed-potatoes diet. But when he was feeling more up to chewing, I baked two loaves of my mom's excellent pumpkin bread -- a New England favorite perfect for those recovering from oral surgery. And anyone else, too.

I highly recommend this recipe. Very dense and really good with milk. If you underbake it just a bit, you get a little bit of a gooey spot on the top of the bread in the center. That's my favorite part. The bread also freezes really well, so you can eat one loaf now and save the other one for later.

Abbie's Mom's Pumpkin Bread

• 1 (15-oz.) can pumpkin (I like One-Pie, but I have to settle for Libby's down here in the South; make sure to use pure pumpkin, not a pumpkin pie mix)
  
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups granulated sugar
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice (a mix of nutmeg, cloves and ginger if you want to throw it together yourself; some people add cinnamon or allspice)
  

Preheat the oven to 350 degrees. Grease two 9x5 loaf pans.

Mix together pumpkin, eggs, oil, water and sugar. In a second bowl, whisk together the remaining dry ingredients; add to pumpkin mixture and stir until just blended.

Pour batter into pans. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

The food: Pumpkin bread
The verdict: Gourds never tasted so good!