Peter, Peter, Pumpkin Bread Eater

! HAPPY HALLOWEEN !

Most pumpkin flavored foods are eaten throughout the Fall season.  Pumpkin cake, bread, pie, cookies, coffee and lattes.  Almost anywhere you eat, there is something pumpkin on the menu.   Pumpkin pie was always my favorite dessert this time of year, ever since I was little.  Pumpkin bread has become a new favorite, and my kids love it.  I usually bake two loaves, one to keep on hand in the freezer, and one to cut into as soon as it comes out of the oven.  Not only does it taste scrumptious, the whole house smells fantastic while it's baking!

The ingredients, and getting ready for the mixing.

 Dry ingredients and sifting them together.

Mixing the dry ingredients into the wet ingredients.

 And here it is!  Ready for baking, the batter makes 2 loaves.

Baking in the oven, don't they look pretty!

Moist and delicious Pumpkin Bread.  Enjoy!

Pumpkin Bread

3 1/3 cups unbleached flour

3 cups of sugar

2 teaspoons baking soda

2 1/2 teaspoons of cinnamon

1 1/2 teaspoons of nutmeg

1 /4 teaspoon ground cloves

1 - 15 oz can of Libby's Pure Pumpkin (not pie filling)

1 cup of canola oil

2/3 cup of water

4 eggs

Preheat oven to 350 degrees.  Use Bakers Joy, or grease and flour two 8 x 5 inch loaf pans, set aside.

In a medium bowl, sift together, the flour, sugar, baking soda, cinnamon, nutmeg and cloves, set aside.  In another medium bowl, pour in the pumpkin, oil, water, and eggs.  Beat until batter is smooth and there are no lumps. Gradually add the flour mixture to the pumpkin mixture, beating to combine.

Pour into prepared loaf pans and bake for 1 hour, or until a cake tester or toothpick inserted into the center comes out clean.  Let the breads cool in the pans for at least 10 minutes.  Turn out of pans onto a cooling rack and cool completely.  If freezing, wrap tightly in plastic wrap then foil. Unwrap and defrost about 2 hours before ready to serve. Serve with a dollop of whipped cream sprinkled with nutmeg or cinnamon sugar.