Perfect Pumpkin Bread

It has been true autumn weather in New England this week. Real jeans and sweatshirts days. Andy and Davy both enjoy cooking and we have made several tasty things this week. Little Andy loves to crack eggs, so he had a great time making pumpkin bread with me!

This is my Mom's recipe. It is the one I had growing up and is quite delicious. This makes a big batch: 2 large, 3 medium or 15 mini loaves. We made the mini loaves this time and gave them to teachers and friends. This bread is perfect for Thanksgiving. I usually make it ahead and freeze it to make cooking on Turkey day easier. My favorite way to eat it is spread with cream cheese for breakfast with a cup of hot tea! You can find the mini ceramic loaf pans at Michael's and AC Moore. They are nice for a friendship sized serving!

Pumpkin Bread:
4 eggs
3 cups sugar
1 cup vegetable oil
1 (15 oz) canned pumpkin
2/3 cup water
3 1/2 cups flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves

In large bowl, beat eggs. Add sugar and oil, beating after each addition. Add pumpkin and water and mix well. Add dry ingredients and spices. Grease (with shortening) and flour baking pans. Pour batter into pans 2/3 full. Bake at 350 for about 1 hour for large loaves or 35 minutes for minis (or until a toothpick in the center comes out clean).