+[welcome fall]+

Everything about the 1st of September screams new to me.  New weather ahead, new pencils to sharpen, new colors to behold, new memories to make.  And at the core of those thoughts remain the beloved traditions of the fall season our family has come to know.

As I write today a steaming chunk of freshly baked pumpkin bread sits near.  Along with a fresh cup of coffee.  Its a tradition - pumpkin bread baked on September 1st every year.  Its smell, as Savannah baked it from scratch,  filled our home with cherished memories, stirred a sharing of new hopes and a fresh vision for this autumn season.  Funny how a simple smell and tradition can do all that!  Each season, only months long, holds the possibility of so much.  Each season, a boundaried time to enjoy nature, learns its cues and worship in the process.

What will this fall hold for us?  Something very colorful and very memorable, I am sure.

Welcome fall.

Savannah's pumpkin bread:
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.