Fall is all about making spice breads, cookies and things full of flavor. I love the way my house smells after I have been baking something like this. It's a smell that not even a candle can replicate! This is one of the most unbelievably moist breads and definitely is full of the spices of fall. Make a batch and share it with your neighbors, or put it away in your freezer for the holiday season. Hope you enjoy it!
- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans, mini loaf pans or muffin tins.
- 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.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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