Fall Favourite: Pumpkin Bread

Banana Bread is a favourite in our home, but for the fall season why not give it a twist!

Try pumpkin bread as an alternative.  It works well as a loaf but perfect as a muffin - ideal for school snacks or a quick breakfast!

 

1 (15 oz) can of pumpkin puree
4 eggs
1 cup of vegetable oil
2/3 cup of water
3 cups of white sugar
3 1/2 cups of all-purpose flour
2 tsp of baking soda
1 1/2 tsp salt
1 tsp of ground cinnamon
1 tsp of ground nutmeg
1/2 tsp of ground cloves
1/4 tsp of ground ginger

1.  Pre heat the oven to 350F and grease three 7 x 3 inch loaf pans.

2.  In a large bowl mix all of the wet ingredients and the sugar.  In a separate bowl, mix the dry ingredients.  Once both are blended, mix them together.

3.  Pour the mix into the prepared pans

4.  Bake for about 50 minutes in the oven.  Loaves are done when a toothpick is inserted into the centre and comes out clean.

5.  Note - muffins will take less than 50 minutes