i've been making this pumpkin bread since it was featured in a KAF catalogue as Emmy's pumkin bread (some time in the early - mid 90's I think) and it's always a big hit! It also freezes excellently, great to have on hand! One question-the original recipe called for creaming the oil and sugar for approx. five minutes, then adding eggs (possibly one by one) then the pumpkin and water. You mix all the liquids at once just till smooth (how long did that take?) Did you decide that it's necessary to beat the ingredients in stages? The original recipe had some type of glaze, that I usually skip - I like the idea of using sparkling sugar on top and expect to try that. The recipe, like all recipes, has evolved over the years; at some point, I'm betting one of us just decided not to cream the oil and sugar, it came out fine, and we dropped that step. Often there's no conscious choice to test a step, in old, well-loved recipes; it just kind of happens, then sticks. So feel free to use the method you've always used instead of this shortcut! And thanks for the reminder that this freezes well; it does, indeed. PJH

• Reply