Soup's On

There is just something about the crisp air and the changing of the leaves. Our Lord is just so creative!

To celebrate October and the harvest season, I made a pot of vegetable beef soup & a few loaves of pumpkin bread. Doesn't it look delicious?

Usually when I make soup for dinner, I make some type of bread to go with it. Soup in itself is pretty hearty, but it doesn't seem like it holds my family over unless I add bread, like pumpkin, cornbread, or zucchini. Since I made pumpkin bread here, I will post that recipe below.

Pumpkin Bread

3 cups sugar

1 cup oil

4 beaten eggs

1 t. cinnamon

1/2 t. salt

1 t. nutmeg

2/3 cup water

2 cups (or 1 15 oz. can) of solid pack pumpkin

3 1/3 cups flour

2 t. baking soda

1 t. baking powder

Mix all ingredients in the order given, mixing thoroughly between each ingredient. Pour into greased loaf pans (It makes 2 larger loaves) filling about halfway through. Bake 45 minutes in preheated oven at 350 degrees or until knife inserted into the center comes out clean.

This bread is so yummy! My husband likes to spread a little cream cheese on a slice, but I like mine plain.