Pumpkin Bread

My Grandma Lenni used to make the most delicious pumpkin bread during the holiday season. It was so good, that I've been making it as a tradition for the past several years.  I look forward to this bread every year. When the air gets crisp and the scarves come out, I know it's time for the first batch of pumpkin bread. The weather isn't exactly crisp here in New Orleans yet, and we definitely don't have any scarves on.. but I couldn't resist. Decadent, moist and flavorful.. this bread is wonderful! A perfect balance of spice and pumpkin. Fresh out of the oven with butter melting all over it.. ooooh what a treat. I know you'll enjoy it too!

Ingredients

2 cups canned pumpkin (or homemade pumpkin puree)
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon nutmeg
¾ teaspoon ground cloves

A note about this recipe.. using homemade pumpkin puree from fresh pumpkins really adds something special. You can substitute the vegetable oil with real melted butter for something that's nothing short of amazing..
Chopped nuts or chocolate chips or also tasty options.. but I like it plain myself.

Now get to it:

1. Pre-heat the oven to 350 degrees. In a large bowl combine pumpkin, sugar, water, oil and eggs. Beat together until mixed well.
2. In a separate bowl sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.
3. Slowly mix the dry ingredients with the wet ingredients beating until smooth.
4. Grease two 9 x 5 inch loaf pans. Pour the better into the 2 loaf pans evenly dividing the batter between the two. Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean. Remove from oven and allow loafs to cool.