If you need to stock up for fall breakfasts or want to deliver freshly baked bread loaves to your friends during the holidays, this recipe is what you need. It makes up to 3 loaves, or you can cut the recipe in half for just one, and make muffins with the leftover batter. This Pumpkin Bread fills the room with a delightful Pumpkin Spice smell even hours after it has cooled off. The bread stays moist and full of flavor for a long time, and extra loaves can even be stored in the freezer until ready to be eaten. The bread is tasty at room temperature, but is also wonderful warm, topped with butter, along with a tall glass of cold milk!

Directions:

1. Preheat Oven to 350 degrees and flour 3, 7×3 inch loaf pans.
2. In a large bowl, mix together:

• 1 (15 Ounce) can Pumpkin Puree
• 4 Eggs
• 1 Cup Vegetable Oil
• 2/3 Cup Water
• 3 Cups White Sugar

3. In a separate bowl, mix together:

• 3 ½ Cups Flour
• 2 Teaspoons Baking Soda
• 1 ½ Teaspoons Salt
• 1 Teaspoon Ground Cinnamon
• 1 Teaspoon Ground Nutmeg
• ½ Teaspoon Ground Clove
• ¼ Teaspoon Ground Ginger
• ¼ Teaspoon Pumpkin Spice

4. Completely Mix liquid ingredients, the slowly add dry ingredients into mixture until just blended. Pour into pan.
5. Bake for about one hour. Loaves are ready when toothpick comes out of the center clean.