Thanksgiving recipe countdown – pumpkin bread

Spiced Pumpkin Bread

1 can pumpkin puree (not pumpkin pie filling)
4 large eggs at room temperature
1 cup canola or vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Heat oven to 350 degrees F. Grease and flour three 7×3 loaf pans. These can also be made as muffins, but I’m not sure how many pans…

In a large bowl, mix together the 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.

Bake for about 50 minutes. Loaves are done when a toothpick inserted in the center comes out clean.

This recipe is sooooo easy and it’s hands down the best pumpkin bread I’ve eaten. This recipe has been the top vote getter in many pumpkin bread taste tests.