Pumpkin Spice Bread

Last January, when we were faced with Snowmageddon, I decided I did not want to be stuck in my house with nothing to eat. (Leave it to me to think of food before...say...heat!) I didn't have much time to prepare, so I had to work with what I had on hand...and the winner was a recipe I found online for pumpkin spice bread.

I figured it would make a great breakfast and snack, plus it made my house smell AMAZING when it came out of the oven. This was definitely a keeper recipe, and I made a fresh batch of it this week to serve when Rachel came over for the Grey's Anatomy premiere. In the spirit of fall, I thought I'd share it with you! (This also makes a great gift if you're of the persuasion to give kitchen presents!) I've modified it slightly from the original, but here you go!

The Recipe

3 cups sugar
1 cup vegetable oil
4 eggs
1 (16 ounce) can pumpkin
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased loaf pans. Bake at 350 for 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack; cool completely.

My can of pumpkin is a 30 ounce can, so I just saved the other half for the next round!

Eggs, oil, and sugar in a bowl. Hey, people, I never said it was low-fat.
Hand mixing works fine. (I don't have a fancy pants mixer, so I always love a good recipe that can be mixed by hand!)

Not attractive, but the pumpkin is added...
Much better once it's all stirred...

Dry ingredients mixed in a separate bowl.

It gets thicker after the dry ingredients go in, but it's still a fairly runny batter.

Pour in (well greased) pans.

It smells AMAZING while baking.

Enjoy warm. Oh goodness. Happiness on a plate.

Happy fall!!