Fall Baking - Part #1

Fall is a great time for baking. I recently decided to bake some pumpkin bread to keep around the house. I ended up making 3 loaves of the bread (not noticing that the recipe I was using actually made 3 loaves when I was shopping for the ingredients - d'oh!) and plan on giving one to my IL's and another to my parents.

It was delicious! I also loved the smell of pumpkin wafting through the house while the bread was in the oven. Yum!



Ingredients:

3 cups canned pumpkin puree (or you can buy small pie pumpkins and puree them yourself)
1 1/2 cup vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.