Pumpkin Bread

It's that time of year. The magical pumpkin time of year when all of a sudden Libby's brand starts leaving it off the shelf in random areas of the country. Well, never fear. I have 6 cans of pumpkin and I have no idea what to do with them.

Pumpkin bread is only the start. Maybe pancakes? Cheesecake? Pumpkin Chocolate Swirl Cake with Cream Cheese Frosting? (Er, um, I don't really work in a place with more than 2 people, so if you volunteer yourself, I may make pumpkin muffins and send them to you. Or, if you live in Minneapolis, I will drop them off at your work. Seriously. I'll make you a cake.)
I love the smell of spices too. Yum. They just make it seem like fall!
Here's the secret ingredient. Seriously. Use it.
And the color of pumpkin is amazing!
And then it tastes like Heaven with just a little butter. Er, um, margarine in my case. Shed's Spread Country Crock with Calcium. In any case there's several different recipes for pumpkin bread. I loved the spices of this one so I had to try it!

Downeast Maine Pumpkin Bread

from Allrecipes.com

• 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

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Enjoy!!!