pumpkin bread

The level of excitement is increasing every minute. 36 hours from now, the kids will be rolling in a pile of discarded gift wrap, in a complete and utter toy coma.

I figured I better make a nice quick breakfast bread to sustain them through the frenzy.

I found this recipe on one of my favorite recipes sites, All Recipes dot com.

Utterly delicious, moist and makes three loaves. Buy the 3-pack of foil loaf pans in the baking aisle. This makes the perfect amount of batter to fill them and make 3 perfectly scrumptious loaves of goodness.

Decadent Pumpkin Bread

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 ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7x3 inch foil loaf pans with non-stick spary.
2. In a large bowl, mix together 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.
3. Bake for about 50 - 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Enjoy plain, or toasted and topped with a little butter or cream cheese. Wrap extra loaves in foil and place in ziploc bag to freeze and pull out after the holidays, too.