The best recipe for pumpkin bread EVER.
2/3 cup water
1 cup olive oil (can also substitute butter)
2 cups (about 15 oz) of pumpkin
3 1/3 cup flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
3 cups sugar
Pinch of ground cloves
Beat eggs in large bowl. Add oil, water, and pumpkin. Mix well. In another large bowl, mix the flour, sugar, baking soda, salt and spices. Make a well in the center of these ingredients and add the pumpkin mix to this. Mix all the ingredients.
Variation: add a splash of vanilla extract.
Pour mix into two well oiled loaf pans. Bake at 350 for about 1 hour.
To freeze: Make sure bread is completely cooled. Wrap in multiple layers of wax paper/saran wrap/zip lock and freeze. When defrosting take out of the freezer and set directly on countertop (do not defrost in the fridge).
From the kitchen of Kirsten Bublitz