I love summer because  it seems there are a million kinds of fruits and veggies that I can eat in a hundred different ways. The transition to autumn is always challenging for me, but this year, I’ve dedicated myself to finding exciting autumn recipes that I can look forward to as summer draws to a close.

Pie pumpkins were on sale at my local produce market for $1 each, so, being me, I bought 4. I had no idea that one pumpkin would produce 4 cups of pureed pumpkin, meaning that my four pumpkins were going to end up in a LOT of pies, muffins, breads, treats, and more.

This is one such recipe that I made to use up some of my pumpkin. When 3000+ people rate something 5 stars, it’s gotta be good. I ran out of eggs, so I had to half the recipe. I did not have the size of bread pan that the recipe called for, so I used a standard bread pan and cooked it for somewhere between 60 and 75 minutes. That was 60 to 75 minutes of the ladies in my house asking, “Is it done yet? How much longer before it’s done?” Phew… we served it piping hot (a riot was brewing if I didn’t!) and found it was best with butter or margarine.