Fall is synonymous with food for me.  Once the air becomes crisp and sweater weather is upon us, my crockpot starts to work in overtime and baking accelerates by a thousand.  Some of my favorite fall recipes are ones that have been passed down to me from my mother and grandmother. Food has a way of evoking memories, as the very scent of my mom’s chili recipe cooking on the stovetop or apple crisp baking in the oven brings me right back to enjoying it at her table as a child.

Carving out time to sit down and share a meal with my family each night and talk about our day has always been such a high priority to me, as it is one time in the day when we can all be together and connect. In fact, many moments of spending time with friends and family involve gathering around a table, sharing food and drinks, and enjoying each other’s company.

For our October food issue, we are featuring how some of our neighbors around the city connect with food in various ways. We also included lots of recipes for you to enjoy.  I want to share a simple and favorite fall recipe of my own that is always a crowd favorite.

Happy fall!


Pumpkin Bread

1 ½ c. Sugar

1 2/3 c. Flour

1 teaspoon Salt

¼ teaspoon Baking Powder

1 c. Pumpkin

½ teaspoon Cinnamon

½ teaspoon Nutmeg

½ teaspoon Cloves

½ cup Oil

½ cup Water

2 Eggs

Sift together all dry ingredients, then add the rest of the ingredients, and mix well. Pour into greased loaf pan. Bake at 350 degrees for one hour. Pour glaze over the top immediately after it comes out of the oven.


½ cup Powdered Sugar

½ teaspoon Vanilla

½-1 Tablespoon Water

Mix all together making a smooth glaze. Pour over bread. Wait 15-30 minutes before removing bread from pan.