Yummy and Quick Pumpkin Bread

Pumpkin bread that’s moist, flavorful, and easy to make? Yep, it’s true! This recipe is perfect to make with lil ones, especially when your time is limited since there is very little prep time involved. Try making the pumpkin bread in a regular loaf pan, or if you’re looking for a unique look, bake the bread in a coffee tin or in old soup cans.

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
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger

**this recipe will yield three 7″ x 3″ loaf pans. Cut the recipe in half if you don't want that much. I like making a high yield because it's always nice to pull out later for a delicious snack or dessert.

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 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.