Pumpkin spice bread

I love to bake, especially around the holidays, so it seems natural that this blog will have alot of baking subject matter. :) Yesterday the kids and I made pumpkin spice bread. All three of them gobble it up as soon as it has cooled from the oven. It's so good and makes the house smell great as it bakes.

We will be making another double (perhaps even triple?) batch closer to Christmas, this time in mini loaf size, to give as gifts. This recipe is very versatile. You can stir in chopped nuts and raisins, dried cranberries, or even miniature chocolate chips.

Pumpkin Spice Bread

1 15 ounce can pumpkin puree

4 eggs, lightly beaten

1 cup vegetable oil (I used unsweetened applesauce for half of oil)

2/3 cup water

3 cups white sugar

1 teaspoon vanilla

3 1/2 cups all purpose flour

1 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Preheat oven to 350. Grease and flour two large 9x5-inch loaf pans. In a large bowl, mix together pumpkin, eggs, oil, water, sugar, and vanilla. In seperate bowl, whisk together all dry ingredients. Stir both mixtures together until just blended. Divide batter between pans. Bake 50-60 minutes until toothpick inserted in center of loaf comes out almost clean (don't overbake!).

Little Ethan gives it a thumbs up!