My favorite Pumpkin Bread

Yay - it's pumpkin time!  I am definitely a summer person, but I do love seeing all the pumpkins on display this time of year ~ they are just so festive and cute.  I also love pretty much anything baked with pumpkin, so when I found a can of Libby's Pure Pumpkin in my pantry, I decided it was time to make some bread.
I used my Wilton Mini Loaf Pan so I could wrap up the cute baby loaves for Madison's lunch and to pass out to friends and co-workers.

I gave my first loaves to my friends at Sheetz.  It's pretty bad when I am so addicted to fountain Diet Coke, that I know most of the Sheetz Convenience Store clerks by name and they know me too.  But they are really nice, so I take them my baked treats from time to time. I put some more in the kitchen at work and saved the rest for me :)



My Favorite Pumpkin Bread
From The Larson Lingo

1 - 15 oz. can Libby's 100% Pure Pumpkin

3 C sugar

1 C water

1 C vegetable oil

4 eggs
3 1/2 C flour

1 tsp. baking powder

2 tsp. baking soda

1/2 tsp. nutmeg

2 tsp. cinnamon

3/4 tsp. ground cloves

1 tsp. salt

In a large bowl, combine pumpkin, sugar, water, oil and eggs.  Beat until well mixed.

In a medium bowl, add flour, baking soda, cinnamon, salt, baking powder, baking soda, nugmeg and cloves.  Whisk until combined.  Slowly add dry ingredients to pumpkin mixture, beating until smooth.  Spray two 9 x 5 loaf pans with Pam.  Evenly divide batter into two pans.  Bake at 350 degrees for 60-65 minutes (or until toothpick inserted comes out clean).  Cool for 10-15 minutes.  Serve and enjoy!