From ages 15 to 16, I lived in Boise, Idaho.  We moved there for my dad’s job and I was pretty miserable.  I missed my friends, I missed my school, I missed Abercrombie and Fitch (the mall in Boise didn’t have one at the time — oh, the worries of a sophomore in high school…).

I remember listening to Delilah a lot (yes, that Delilah) because it reminded me of my best friend, Anthea, whose mom is a loyal listener — and one night, I signed on to AOL to probably chat with said best friend, while listening to Delilah on a local soft rock station and logged onto her website.  And that is where I found this recipe all those years ago.

It’s pasted in my beloved recipe book and is bordered in orange glitter.  I guess I was trying to make it look festive.

Anyway.  It’s been my go-to pumpkin bread recipe for years now, and it always turns out delicious.  It’s such a fall staple in my home.  And it’s super easy.  Seriously.  Put all ingredients in a bowl, mix, and bake.  See?  Told you.

Pumpkin Bread

Recipe adapted from Delilah

Makes 4 mini loaves or one 9″ loaf

You will need:

1/3 c. canola oil

1/2 t. ground cloves

1 c. pumpkin puree

3 eggs

1 c. sugar

2 t. cinnamon

2 and 1/3 c. Bisquick

Pinch of ground nutmeg

1. Preheat oven to 350 degrees.  Grease loaf pan(s) with cooking spray and set aside.

2. In a large bowl, mix all ingredients with a wooden spoon.  Pour into prepared pan(s).

3. Bake mini loaves for 35 to 40 minutes, 9″ loaf for 45 to 60 minutes.  Bread is done when center is firm and springs back to touch.

Bread will keep, well wrapped at room temperature, for up to 2 days.