Extra Yummy Pumpkin Bread

Good afternoon friends! I realize it has been over a month since we last saw each other, for that I apologize. I have been exceptionally busy juggling life, a child, a husband, a dog, a cat, needy family and issues with friends that I won't go into on here.

ANYWAY, since fall is only a few short days away (its four, but who's counting? Oh, right, I am!), I am already in fall baking mode. Today I made pumpkin bread, and six loaves later - my house smells ahhhh-mazing. So, friends, whats the point here? An easy recipe for you to make your house smell delicious and make your mouth water. Here's how it all goes down.

You'll want a stand mixer for this one, and a hand mixer too (or second stand mixer) if you are like me and realize half way through that all the liquid ingredients fill up 3/4 of your mixers bowl. You'll also need the following:

1 Can (29oz) Pumpkin Puree
8 Eggs
2 C. Vegetable Oil
1 1/2 C. Water
6 C. White Sugar
7 C. All- Purpose Flour
4 tsp. Baking Soda
3 tsp. Salt
2 tsp. Ground Cinnamon
2 tsp. Ground Nutmeg
1 tsp. Ground Cloves
1/2 tsp. Ground Ginger


Now, pre-heat that pretty oven of yours to 350 degrees, and pull out your loaf pans (6 -7x3) and get them ready for baking (grease them, flour them, talk sweet nothings to them, whatever..).

In your mixer, combine the following and mix well; Pumpkin Puree, Eggs, Veggie Oil, Water and White Sugar.

While that is sloshing mixing away, pull out your largest mixing bowl and whisk together the following; Flour, Baking Soda, Salt, Cinnamon, Nutmeg, Cloves and Ginger.

Once your liquids (plus sugar) are well blended, gradually incorporate the dry ingredients to the wet ingredients. Once those are co-mingling nicely transfer the batter to your loaf pans ( I recommend the 1 C. measuring cup). As soon as everyone is happy in their pan, stick those puppies in the oven for 50 minutes (or until a toothpick in the center of the bread comes out clean).

Happy Fall Y'all!