Got Pumpkin?

For many across the country...the answer could very well be "no". There is an unfortunate pumpkin shortage in some places...it took me three stores to find some...but it was worth it! I've made more than a couple of trips to Starbucks to enjoy a pumpkin latte & pumpkin loaf - but that can get a "little" costly. So I've improvised and made an awesome pumpkin bread and bought some pumpkin creamer...not the same, but it'll do :)

This recipe is not exactly healthy, but it is one of the better pumpkin baked goods that I've made. The recipe makes two loaves, which is perfect considering the hubby and I practically devoured the first one.

Downeast Maine Pumpkin Bread
Allrecipes

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 24

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."

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

Directions:

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

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 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.