Since this Sunday is Mother's Day, I figured I'd share one of my mom's signature recipes. She's been making this pumpkin bread for Thanksgiving every year since I can remember (in fact, I recall helping her once when I was around 7, and accidentally mixing up the sugar and salt...oops!). She bakes a bunch of little loaves and either gives some away, or freezes them for future snacking. Even though it's not pumpkin season, I figured this bread would be a great addition to your Mother's Day brunch (or make a terrific homemade gift for Mom).

My Mom's Pumpkin Bread

Makes 6 baby loaves

• 2 cups canned pumpkin
• 1 cup salad oil
• 4 eggs
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 3 tsp nutmeg
• 3 tsp cinnamon

Mix pumpkin, oil, eggs, water and sugar. Add dry ingredients. Pour into 6 greased baby loaf pans. Bake at 350 degrees F for 50 minutes or until done (if a toothpick inserted into the center of the loaf comes out clean, it's done).

Happy Mother's Day!