I know fall is coming when…

* Starbucks comes out with their pumpkin spice latte

* Bath and Body Works smells up the mall with pumpkin spice candles

* All my favorite shows begin once again

* I can run in leggings and a shirt and NOT be a sweaty mess by the end of the run

* The leaves begin to change and there is this heavenly earthy smell in the air

* I dig out my favorite pumpkin bread recipe and bake it on a regular basis (what am I going to do this year without it? Anyone have a good gluten free version that is still moist and wonderful?)

Pumpkin Bread
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.