Local pumpkins are reaching their peak during Virginia Pumpkin Month in October, so now’s a perfect time to enjoy them.

High in fiber, potassium and vitamin A, fresh cooking pumpkin is a sweet and nutritious addition to seasonal cakes, cookies, pies and soups.

Before it’s time to bake pumpkin pies for Thanksgiving, try your hand at baking pumpkin bread—a versatile snack that can be enjoyed anytime.

Pumpkin Bread

4 eggs
15 ounces pumpkin puree, canned or fresh
3 cups sugar
1 cup vegetable oil
⅔ cup water
3½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
½ teaspoon ground cloves

Preheat oven to 350°, and prep two large loaf pans with butter, margarine or cooking spray.

In a large mixing bowl, beat eggs and add pumpkin, sugar, oil and water. Mix until well-combined.

In a medium mixing bowl, combine flour, baking powder, baking soda, salt and spices.

Slowly incorporate dry ingredients into the wet ingredients, mixing until well-combined.

Pour mixture into prepared loaf pans. Bake for 1 hour.

Source: Adapted from Beverley Cole, Smyth County Farm Bureau, Cooking Virginia-Style with Farm Bureau Women