The life of one turkey saved. Maybe.

Today is Thanksgiving for all my American friends. However, since it is just another school day for us, combined with the fact that my Husband is on a business trip somewhere in Germany, I won’t be cooking a turkey, or anything resembling a traditional Thanksgiving dinner. (Particularly since my 5yo doesn’t really like turkey.) Somewhere on a local farm, a turkey is thanking me. Appropriate, hmmm?

Anyhoo, for our “Thanksgiving” dinner I suppose I’ll just make something the kidlings  like to eat.

Like pizza.

Maybe  a turkey-shaped pizza. *ponders*

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The other thing I won’t be making for Thanksgiving is a pumpkin pie. Mostly because, with the Hubs traveling, there is a good chance that I might sit down and eat the whole damn thing on my own (I LURVE pumpkin pie, and the kidlings do not) – and that would be bad. (I’ll make one this weekend, perhaps – I have ONE last can of pumpkin puree left.)

Instead, what I DID make is pumpkin bread, something Boo has been requesting for a while.

You may have a heart attack regarding the quantity of eggs, oils and sugar in this recipe. But it is gooooood – and makes plenty to share with friends.

Pumpkin Bread

*Makes 6 small loaves*

• 1-1/2 tsp salt
• 2 tsp baking soda
• 3-1/3 cups flour
• 3 cups sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 4 eggs
• 2/3 cup water
• 1 cup vegetable oil
• 1 small can pumpkin

Preheat oven to 350F. Grease and flour pans (small loaf pan = 7×3).

Mix salt, flour, sugar, baking soda, cinnamon and nutmeg in a large bowl.

make a well and add eggs, pumpkin, water and oil.

Mix well.  Fill pans 3/4 full.

Bake 30 minutes and check for doneness.

Updated: Yes, I make a turkey-shaped pizza. We do play with our food here…

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Day 24 of giving thanks: I am thankful for canned pumpkin and for finding a few stores that actually carry it in the UK. And for pumpkin pie, yet unmade.