Fall is starting to show its leaves. I love the changing of the colors on the trees, cool air, hot cocoa, bon fires, homemade soups and bread. (The boys are excited when they can make leaf piles to jump in---I am glad they are admitting they know they will be raking!!!)
This Pumpkin Bread is a favorite at our house. It is a great recipe, moist and spicy. The bread actually tastes even better the day after it is baked. If you try it out, post a comment and let us know what you think! Just thinking of it makes my mouth water...
Pumpkin Bread
1 (15 oz.) can pumpkin puree
4 eggs
1 c. oil
2/3 c. water
3 c. white sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
Preheat oven to 350. Grease and flour 3 loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Stir the dry ingredients into the pumpkin mix until well blended. Pour into pans. Bake for 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
Happy Pumpkin Bread!!!
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