A couple of days ago, after writing what I think will be my next to last Ethiopian Adventure blog post, I decided to get in the holiday spirit and bake. For years, each year about this time, I make the pumpkin bread recipe written in my mom’s (Barbara Lewis Duke Lightle) hand writing, a recipe she gave me decades ago. The recipe card looks a bit worn, but the results are as yummy as ever. Sift together 3 cups flour, 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. baking powder, 1/2 tsp. cloves, and 1/2 tsp allspice. In a large electric mixer bowl combine 1 cup cooking oil, 3 cups sugar (this is the original she used; however, I only use 2 1/3 cups sugar), and 3 eggs. Beat well. Add one small can pumpkin, 1 tsp. baking soda, and 1 tsp. vanilla. Mix well. Finally, slowly add the flour mixture. Pour into three well greased and floured coffee cans–each 1/2 full. Bake at 350 degrees for 45 min. to one hour. Her original recipe calls for adding 2/3 cup walnuts or pecans. I want to have three kinds of bread so I pour 1/3 into the first can with nothing added, then I add nuts to the rest and pour 1/2 of that into the second can. Finally, I add 1/2 cup golden raisins and pour the remainder into the last can. Cool thoroughly before removing from the cans. It helps to loosen the sides with a knife. Enjoy, share.