2 cups canned pumpkin (Jodi’s modified this to 1-15 oz can of pumpkin)
3 cups sugar
1 cup water
1 cup vegetable oil
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves (Jodi leaves out the cloves!)
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. You can also take a knife or fork and slide it around the edge of the pumpkin bread to help it comes out of the pan!
Slice and serve plain, buttered, or with cream cheese.
Our Facebook friend, Anita, says THIS cream cheese frosting is delicious on top of Jodi’s Pumpkin Bread!
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