Pumpkin Bread

 Pumpkin Bread is one of those things that always makes me think of autumn.  I used to go to Monastery of the Angels in Los Angeles where the nuns  sold the most amazing pumpkin bread and I would buy it year after year and then I yearned for the pleasure that came with baking my own.  The scent of cinnamon, cloves and nutmeg wafting through the air and my whole house smelling sweet and warm and like autumn. This pumpkin bread is moist, spicy and has just the right amount of sweetness. 

Moist and amazing and perfect for a Thanksgiving brunch

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

   1 teaspoon vanilla    

    1 teaspoon ground cinnamon

    1 teaspoon ground nutmeg

    1/2 teaspoon ground cloves

    1/4 teaspoon ground ginger

Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

    In a large bowl, mix together pumpkin puree, eggs, oil, vanilla and 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 in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.