The trip from Boston to Rochester in October is a colorful one. In the chilly early morning hours, the
ground fog through the jewel tone Berkshire Mountains sets the stage. The colors shift as the road winds into New York. Driving alongside the Erie Canal, autumn magenta, orange and gold reflect in water as I am reminded of a bygone era. It's parent weekend at my son's college. The car is loaded with a guitar and a favorite t-shirt that was left behind, and of course treats. Bags are filled with homemade goodies, and store bought favorites. My mom's recipe for pumpkin nut bread gets made every fall. It is perfect warm right out of the oven, but today it'll be perfect right out of the car.
As the spicy scent fills the air, you'll have a ready and waiting crowd to take the first slices.
Pumpkin Nut Bread
3 1/3 cups flour
3 cups sugar
4 eggs
1 cup canola oil
1 TBSP cinnamon
2 tsp nutmeg
2/3 cups water
2 tsp baking soda
1 tsp salt
1 cup chopped walnuts
1 16 oz can pumpkin
optional: add 1 cup raisins
In a medium mixing bowl, mix flour, salt, baking soda and spices. In a large mixing bowl mix remaining ingredients, except nuts. Slowly stir in dry ingredients and then the nuts and optional raisins. Mix well by hand for 2 minutes 
or until well mixed. Pour batter into 2 greased 1.5 quart loaf pans. Bake for 1 hour at 325 degrees or until inserted knife comes out clean. 
Written and photographed by Diane
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