Pumpkin Bread

There is nothing like the sweet smells of a baked good in the oven floating throughout the apartment.  Tonight we got lucky.  We not only had a spicy pumpkin aroma, we enjoyed a cool rainy fall night of rain pounding on our windows, lightening flashing, comfy jam-jams, and a glass of red wine nearby.  Life doesn’t get much better.

3 cups sugar
1 cup vegetable oil
4 eggs
15 oz can pumpkin puree
2/3 cup water
3 1/2 cups flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp all spice
1 tsp cinnamon

1.  Preheat the oven to 350 degrees.

2.  Prepare two 9 x 5 bread pans with non-stick cooking spray.  (I actually used three 8 x 3 pans since it was all I could find at Target which just makes it easier to share)

3.  Cream together the sugar and oil.

4.  Add eggs, pumpkin puree, and water.

5.  In a medium sized bowl, sift together the dry ingredients (flour, baking soda, salt, baking powder, nutmeg, all spice, and cinnamon).

6.  Mix dry ingredients into the pumpkin mixture and distribute evenly into two (or three) bread pans.

7.  Bake for 50-60 minutes.


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