Harvest Bread in the Spring

Harvest bread (pumpkin) in the spring? Yes, for I tell you the Harvest is now.
Seek the Lord while He may be found. Do not worry about what is all around for God is using the pride of men to accomplish His purpose. Look up. Eyes on the Prize set before us. Eyes on Jesus.
“My food,” said Jesus, “is to do the will of him who sent me and to finish his work.
Don’t you have a saying, ‘It’s still four months until harvest’? I tell you, open your eyes and look at the fields! They are ripe for harvest.
Even now the one who reaps draws a wage and harvests a crop for eternal life, so that the sower and the reaper may be glad together.
Thus the saying ‘One sows and another reaps’ is true. I sent you to reap what you have not worked for. Others have done the hard work, and you have reaped the benefits of their labor.”
Pumpkin bread has traditionally been made in our home as a celebration to the first day of Harvest. This year, we had an urge for it while the calendar was reading late spring. Here's the recipe in case you want to taste it too. Lovingly received from my Aunt Lucille over 25 years ago at our wedding shower and slightly adapted.
Harvest Bread (pumpkin)
3 cups Granulated Sugar
3 1/2 cups AP Flour
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
2 tsp Baking Soda
1 cup Oil (we use olive oil)
1 tsp Vanilla
4 eggs
2/3 cups Water
15 oz Can of Pureed Pumpkin (NOT pumpkin pie filling, Libby's is always the best)
Mix all ingredients. Pour into loaf pans (we get three big ones). Bake at 350 for 50-60 minutes. Enjoy the Harvest season!