A Novel Idea Whose Time Has Come Once Again

“I purchased this bread, which came with the recipe, at a church bazaar in Salt Lake City in 1956 and have used it just the way it is ever since,” Edith Rubin writes. “It was a nice novel idea, I thought. This was 30 years ago, before people were really making pumpkin bread.”

PUMPKIN BREAD

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

1/2 teaspoon ground ginger

3 cups sugar

1 cup oil

4 eggs

2/3 cup water

1 (16-ounce) can pumpkin

Sift flour, baking soda, salt, cinnamon, nutmeg, ginger and sugar into bowl and form a well. Add oil, eggs, water and pumpkin. Beat with wooden spoon until smooth. Turn into 3 (8x4-inch) loaf pans. Bake at 350 degrees 50 to 60 minutes. Makes 3 small loaves.

--EDITH RUBIN

Los Angeles