The great thing about this dessert, you can eat it for breakfast!
I could eat pumpkin bread any time of the year even though we only think about eating this in the fall. Starbuck’s carries it most of the year round and it’s how I became addicted to it. One day I wondered why I never made this treat. Now I know why because mine is much better than Starbuck’s and well, I’ll eat more of it. But I won’t eat another Starbuck’s again, not after eating mine.
This recipe was on the Internet and I changed it slightly. When I make it, I triple it. I don’t triple the ingredients, I make three batches. It doesn’t last long now that my stepdaughter lives with us. She could live on pumpkin bread. Seriously.
Preheat oven at 350 degrees. Grease and flour three large loaf pans or 7 mini loaf pans.
In a large bowl, mix these ingredients together:
1 can pumpkin
1 cup canola oil
2/3 cup water
3 cups sugar
In a separate bowl, mix:
3 ½ cups unbleached flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon fresh grated nutmeg (or 1 teaspoon regular)
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground ginger
Stir the flour mixture into the pumpkin mixture until well blended. Pour into prepared pans. Bake at 350 degrees for 50 minutes or when toothpick inserted in center comes out clean. If you bake in the mini pans, you can cut the time down.
If you stuff your oven with many loaves, increase the time.
I switch them around periodically during the baking. After they cool a little, take out of the loaf pan.
When cooled completely wrap and freeze (if you don’t eat right away). It freezes well.