Pumpkin Bread

1. Mix all of the ingredients together.
2. Pour the batter into a greased loaf pan.
3. Bake the bread at 325 degrees for 1 hour, or until the top springs back to the touch and a toothpick comes out clean.
4. Let the bread cool in the pan for 10 minutes.
5. Then, gently slide a knife around the edges, invert the pan on a wire rack and tap the bottom of the pan until the loaf of bread falls out.
6. Flip the loaf back over and let it cool completely on the wire rack.

French Toast

1. Slice the pumpkin bread into thin slices and let them sit out overnight.
2. Beat the egg, milk and spices in a shallow bowl.
3. Heat a griddle at medium heat and lightly grease it with butter.
4. Working with one slice of pumpkin bread at a time, dip the bread into the egg mixture, coating both sides.
5. Place the dipped bread on the griddle and cook it for several minutes on each side until it is golden brown.
6. Serve the French toast warm with maple syrup, chopped pecans and homemade whipped cream.

Homemade Whipped Cream

1. Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into fluffy peaks.
2. If you beat the whipping cream until it is too stiff you can add more cream and continue beating. This is also a good trick if you are using leftovers the next day. Leftover whipped cream often starts to separate and lose its form. Simply add more cream (if need be) and whip it again.