Pumpkin Bread 

Move over pumpkin spice coffee. Well, not too far–just far enough to also enjoy this favorite Thanksgiving pumpkin treat!

Yes, few baked goods satisfy all the senses quite like baked pumpkin bread. Simple to make, it’s a November favorite for the taste buds and sends the best, cozy scents wafting about your warm, happy home. 

It’s all part of celebrating this snuggly, cozy, crisp-air season of family-centered moments. 

Yield: one loaf

Ingredients:

• 1 ½ cups sugar
• ½ cup vegetable oil
• 2 eggs
• 1 cup canned pumpkin
• 1 ¾ cup flour
• 1/3 cup water
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice

Directions:

1. Mix all the ingredients together with a spoon, just until smooth (but don’t ‘over-stir’).
2. Pour into greased loaf pan. 
3. Bake at 350 degrees for 1 hour. 
4. Once out of oven, I sprinkle the top with a little extra brown sugar, then place on cooling rack for an hour or so.
5. Sue’s tip: for extra moist pumpkin bread, place loaf in gallon-sized Ziploc before bread is completely cooled. Close bag and serve the next day.