MMMM Pumpkin Bread

I thought I would share a fantastic pumpkin bread recipe. I got it off of a wonderful site called: http://allrecipes.com/.

My oldest just loves it! It's not too sweet and makes perfect little treats when baked into cupcakes! He peels of the paper and it's so moist and wonderful that it doesn't crumble and make a mess! To me that's a plus!

One funny thing that occurred while baking these.... when I was done mixing the batter with my mixer, I usually pull the beaters out of the batter and slowly turn the mixer on to shake off the excess batter. While this usually works, tonight I turned the dial the wrong way (on high speed) and batter went flying EVERYWHERE! I felt like Marcia Brady on the Brady Bunch, the time she and her sisters made their very first cake! It was very comical!

Anyway, I baked 4 mini loaves and had left over batter so I poured the rest into a cupcake pan! Enjoy!

Also: Stay tuned to my blog during the next few days, I'm going to have an exciting Halloween giveaway!

Pumpkin Bread

1 (15 oz) 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 tespoons 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. Grease and flour three 7 x3 inch loaf pans.

2. In a large blowl, 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 approximately 2/3 full.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in the center comes out clean.

**Note: When making cupcakes pour until about 2/3 full. Also, cupcakes are done much sooner than loaves of bread, check periodically with a toothpick. ENJOY!

Hugs,

Ruth Ann