If you've recently subscribed to this newsletter, I'd like to welcome you aboard. I hope you enjoy the "read" and find the recipes I include here helpful. If you've received this as a forward from a friend, please consider subscribing to the ezine now.

In this issue you will find:

1. My sincere apologies...I noticed a typo!

In my haste to get my newsletter out to you all, I obviously botched the proofreading phase and later noticed a typo in the Pumpkin Bread Recipe.

My sincerest apologies....here is the corrected recipe!


Pumpkin Bread


  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/2 cup chopped nuts (optional)


Preheat your oven to 350 degrees F. Sift together the flour, salt, sugar and baking soda.
In a separate bowl, combine the pumpkin, oil, eggs, water and spices. Add to the dry ingredients and mix until all are combined, being careful not to over stir! Add the nuts, if you're using them.
Pour into a well buttered 9x5x3-inch loaf pan.
Bake 50-60 minutes until done in the middle. Remove from the pan and cool on a baking rack.

Happy Halloween from Easy Strawberry Recipes!AGAIN:)

This gives you a second opportunity to check out our special Halloween craft selection at Easy Child Crafts

Again....my apologies!

See you next month!