Food: Pumpkin Bread

Since we are on the subject, I thought I'd share my favorite pumpkin bread recipe with you, from here ofcourse.  My kids love it and it's easy to make since it calls for canned pumpkin and other staples that are generally in the kitchen.  This recipe makes 2 large loaves but I prefer to make 8 small ones (don't forget to adjust the baking time) so that I can wrap them up and freeze them to enjoy later or give away to neighbors and friends.

Ingredients

• 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

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Ofcourse, if you don't feel like baking, I have a friend who SWEARS by the pumpkin pie at McDonald's.  :)

Bon apetit!