Pumkin Bread

 

I'm not one to love pumpkin things. Pumpkin chocolate chip cookies are pretty good, in moderation. This pumpkin bread, however, is awesome...fresh out of the oven with a little butter. Mmmmmmm...Pure heaven! Makes 3 loaves.

Pumpkin Bread

Ingredients

2 c pumpkin puree* or 1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans (or one loaf pan and one muffin pan).
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven, or until toothpick inserted in center comes out clean. For muffins, fill cups 3/4 of the way and bake at 375 for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Fill any empty muffin cups 1/2 full with water. Keep checking to make sure top does not burn.
4. Place on cooling racks. Store in gallon zip-lock bag. Freezes well.

* If using real pumpkin (which I did and I'm sure it made a difference), steam pealed, chopped pumpkin pieces until a knife inserts easily. Puree in a blender and measure 2 cups. You can freeze any extra in the desired portions to use later. I used long neck pumpkin, but a regular pumpkin works just as well. CLICK HERE if you want detailed instructions on how to make long neck pumpkin puree.