Here’s the recipe for the pumpkin bread I brought to class on Friday. Enjoy!

Yields two 9″ x 5″ loafs.

Ingredients

• 1 15oz can of pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 tsps baking soda
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp cloves
• 1/4 tsp ginger

Directions

1. Preheat oven to 350.
2. Grease and flour two 9″ x 5″ loaf pans.
3. Mix pumpkin, eggs, oil, water and sugar in a bowl.
4. In a second bowl, combine remaining ingredients.
5. Fold the dry ingredients into the pumpkin mixture and stir until just barely blended.
6. Split the batter between the two loaf pans and bake about 50 minutes. Loaves are done when a toothpick inserted in the center comes out clean.
7. Serve piping hot with soft butter.