by Peggy Rynk

THIS SPICY BREAD is tasty any time of year, but it's especially good for brightening a bleak rainy day. Serve it with a meal or as a special company treat.

What You'll Need:
3 eggs
11/2 cups sugar
1 16-ounce can solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla
1 cup oil
3 cups whole-wheat flour (or 11/2 cups whole-wheat and 11/2 cups all-purpose flour)

What to Do:

1. Preheat oven to 350°F.
2. In a large mixing bowl, beat together eggs and sugar with a wooden spoon.
3. Add pumpkin, cinnamon, allspice, baking soda, salt, baking powder, and vanilla; blend well.
4. Add oil and again blend well.
5. Stir in flour until mixture is smooth.
6. Grease 2 9- by 5- by 3-inch loaf pans and, with spatula, divide batter evenly between them.
7. Bake for 1 hour or until toothpick inserted in center of each loaf comes out clean.
8. Remove loaves from oven and let cool 10 minutes in pans.
9. Turn loaves upside down onto wire rack and remove pans. Let cool completely before slicing.