Perfect Pumpkin Bread

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There are a few things in life that I have come to depend on: 1) the sun rises pretty much every morning and sets each night; 2) I always really want the things that I can’t afford and 3) between October and December, there has always been and always will be home-made pumpkin bread.  My sister (you know, the one that I am not supposed to talk about in my blog?) has been making this wonderful recipe for as long as I can remember.  In fact, this was one of the first recipes that she gave to me to make on my own.  It’s really moist and flavorful with cinnamon, nutmeg and ground cloves.  The best part is that this recipe makes two loaves! One for eating and one for sharing…except we don’t always share.  Actually, it’s rare…we rarely share.

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

4 eggs, room temperature

3 c. sugar

1 15 oz. can of pumpkin (NOT PIE FILLING)

1 c. cooking oil

1/2 c. water

3 1/2 c. flour

1/2 tsp.  baking powder

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. ground cloves

1 tsp. cinnamon

1 tsp. nutmeg

Directions

Preheat oven to 350 degrees.  Spray two non-stick loaf pans. Combing eggs and sugar, mixing well.  Add in pumpkin, oil and water until blended.   In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cloves, cinnamon and nutmeg ) and add to pumpkin mixture.  Mix until thoroughly blended.   Pour into loaf pans 3/4 full and bake for an hour or until a toothpick inserted in the center of each loaf comes out clean (typically, this is longer than an hour for me, but it all depends on your oven).  Repeat at least twice between October 1 and New Year’s Day!

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