Pumpkin bread

My favorite pumpkin bread recipe

Growing up in the pumpkin capital of the world (true story...hello, Morton, IL) left an indelible impression on my feelings toward pumpkins and anything pumpkin spice. I love it, and really only want to enjoy it during the fall so it stays special.

The quote "it is possible to have too much of a good thing" does apply here. I want to look forward to it every fall, then move on to other seasonal flavors.

This recipe makes 2 large loaves, 3 medium sized loaves, or 4--5 mini ones. The loaves freeze well, and don't dry out so they can be enjoyed for days.

for a printable version of this recipe, click here

Ingredients:

3 cups sugar

1 cup vegetable or canola oil

4 eggs, beaten

1 16oz can pure pumpkin

3 1/2 cups all purpose flour

1 tsp baking powder

2 tsp baking soda

2 tsp salt

1/2 tsp cloves

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

2/3 cup water

Directions: Combine sugar, oil, and eggs in large bowl. Beat until fluffy. Stir in pumpkin. Combine dry ingredients in medium bowl, then stir into pumpkin mixture. Add water. Pour into 2 large, 3 medium, or 4-5 mini greased loaf pans. Bake at 350° for 1 hour (more or less, depending on size of loaves) or until toothpick test is clean.