week 47: stephanie’s pick – Pumpkin Spice Bread


i can’t believe thanksgiving is tomorrow! it is by far my favorite food holiday and there is so much i have to be thankful for this year.
in our family, we always eat lots and lots of food on thanksgiving and we do a pretty traditional american dinner. as good as the main course is, i always look forward to dessert. i’ve made this pumpkin bread so many times in the past couple of weeks because it is so moist and delicious and one of the fastest and easiest things to bake, which is especially helpful on school nights. it isn’t the most beautiful looking thing, but it sure tastes good and it captures all the warm and lovely holiday flavors. i hope you all have a happy thanksgiving!



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

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. 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. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

source: adapted from Cannella Vita


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