He doesn't enjoy all the icing or cream cheese on everything pumpkin so I searched out and found a great pumpkin bread recipe that doesn't need the sweet stuff to make it fantastic!
This recipe makes a TON OF BREAD!! It would be perfect for Fall gifts, wrapped up and delivered. OR in my case, we just froze the loafs we didn't need right away! It will make 3 average size loafs but if you don't have 3 loaf pans, I had one small loaf pan and one large (deep) one that I used.
I hope you are all enjoying the change of colors and the start of Fall! ENJOY!
1 15 oz can of pumpkin puree
1 Cup Vegetable Oil
2/3 Cup of Water
3 Cups of White Sugar
3 1/2 Cups of All-Purpose Flour
2 Teaspoons of Baking Soda
1 1/2 Teaspoons of Salt
1 Teaspoon of Cinnamon
1 Teaspoon of Nutmeg
1/2 Teaspoon of Ground Cloves
1/4 Teaspoon of Ground Ginger
Preheat oven to 350 Degrees. Grease and flour bread pans with non-stick cooking spray
In a large mixing bowl, mix eggs, oil, water, pumpkin and sugar until well blended.
In another large mixing bowl, mix together remaining ingredients; flour, salt, baking soda, cinnamon, nutmeg, cloves and ginger.
Slowing add the dry ingredients to the wet ingredients, while mixing with a mixer.
Pour into pans and bake. The baking time will differ depending on the size of your loaf pan. My regular size loaf pan took 50 mins. My big loaf pan took 80 mins. (I did cover my larger loaf at about 50 mins so that the top wouldn't burn.)
Let cool, serve and ENJOY!!