Just like that fall in New England happened.
Some really good things in life bear repeating. And that includes recipes. Recipes so good that they are easily in your “family favorites” category. This pumpkin bread recipe is that. It is so moist, so delicious and so fall. I featured this on the blog last year and I’m convinced if you haven’t tried it that you’ll love it.
My muffins take about 20-25 minutes depending on how full I fill the tins. Preheat oven to 350.
Combine these ingredients in a large bowl and mix together:
1 15 ounce can of pumpkin puree
1 cup of vegetable oil (canola works well too!)
2/3 cup of water
3 cups white sugar
In a separate bowl combine:
3.5 cups of unbleached flour
2 tsp baking soda
1.5 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
Add the dry ingredients to the large bowl and mix it thoroughly. Pour into baking pans or tins. It will be done when you can stick a knife into the bread and it comes out clean of uncooked batter.