Perfect Pumpkin Bread

I don’t care for pumpkin pie. I don’t like sweet potatoes either. (I’m a lot of fun at Thanksgiving dinners.)  You would think then, that I wouldn’t like this either, and I thought that I wouldn’t myself, but my sister-in-law insisted this was the best thing she’d tasted in a while so I gave it a shot and made some.  OMG!

The recipe states that this can be frozen and that it even improves with time in the freezer. I can’t vouch for that statement because even though it makes three loaves, none of them have ever made it as far AS the freezer.

Enjoy!
Note: DO NOT USE PUMPKIN PIE SPICE IN PLACE OF INDIVIDUAL SPICES.

Ingredients:
Original recipe makes 3 – 7×3 inch loaf pans

      • 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

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Directions:

    • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
    • 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 a toothpick inserted in center comes out clean.

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