My Favorite Pumpkin Bread Recipe

I’ve made this pumpkin bread every year for about 15 years, and I adapt it a little each year. I think I’ve finally perfected it!

Ingredients:

• 1 (15 oz.) can pumpkin

• 4 eggs

• 1 c. vegetable oil

• 2/3 c. water

• 1 tsp. vanilla extract

• 2 c. sugar

• 3-1/2 c. all purpose flour

• 2 tsp. baking soda

• 1-1/2 tsp. salt

• 1 tsp. ground cinnamon

Preheat your oven to 350 degrees F (that's 175 C for you folks not in the U.S.).  Grease whatever baking dishes you are going to use.  I used my Pampered Chef stoneware mini loaf pan plus a mini muffin tin!  I made 4 mini loafs and about 36 mini muffins with this batter. 

In as big a mixing bowl as you have, mix the wet ingredients (pumpkin, eggs, oil, water and vanilla extract) with the sugar.  Blend well.

In another bowl, combine the dry ingredients (flour, baking soda, salt and cinnamon).  Then slowly add the dry ingredients into the mixing bowl with the wet ingredients until "just blended." Pour the mixture into your greased pans. 

Bake for 30-40 minutes or until a toothpick comes out clean.  Then, enjoy the goodness!