Perfect Pumpkin Bread

The weekend was long, lazy and nice.  It was so lazy and relaxing that I can't remember much of it, except that our good friends, who just moved near Seattle, stayed the evenings at our home.  My friend and I both were having an especially tired weekend, that two of the nights we fell asleep on the couch during TV and talking. 

Last night, in effort to utilize Brooklynn's still-fresh pumpkin that hadn't yet been removed from the porch (don't judge--it's a huge porch), the kids and I made pumpkin bread.  This bread is so good, that it brought highlight to the weekend (besides our company of lovely friends, of course)!

You know I only pass along the best, right? 

So don't delay!  This recipe should be copied, jotted down or baked, now.

Perfect Pumpkin Bread

adapted from Downeast Maine Pumpkin Bread

16 oz. fresh pumpkin

or 1 (15 ounce can pumpkin puree)

4 eggs

1/2 C. vegetable oil

1/2 C. apple sauce

splash of vanilla

2/3 C. water

 1 C. brown sugar

2 C. white sugar

3 1/2 C flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 7 x 3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Stir the dry ingredients into the pumpkin mixture until well blended.  Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. 

Loaves are done when inserted toothpick comes out clean.

Want to make this recipe supreme?  Add cream cheese frosting to the top!

Go here for my family's cream cheese frosting recipe.  It's the best.

What have you been baking lately?

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