Thanksgiving Pumpkin Loaf

Back in October all of the family that is at BYU from the Low side gathered at Richard's apartment for a great Canadian Thanksgiving with some of Aunt Nadine's home cookin.' I was so happy that we got to celebrate Canadian Thanksgiving with family and fellow Canadians.

So, because of the season I tried out a lot of pumpkin recipes and I thought I would share this one with the family because I was so impressed with the outcome. Have any of you tried the Pumpkin Loaf at Starbucks? I used to have one with a caramel apple spice and it is the very essence of fall to me. This pumpkin bread tastes just like the great stuff at Starbucks!

Pumpkin loaf is a must for the fall season and Canadian Thanksgiving comes in the beginning of October. With American Thanksgiving towards the end of November this means I get to enjoy these seasonal treats for two whole months!

Although it isn't the season for pumpkin bread I still can't get it out of my head. Such a good taste.

Ingredients

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground ginger

Directions

1. Preheat oven to 350 F. Grease and flour three 7x3 inch loaf pans.

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

3. Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

I've found that this recipe can also go into two larger loaf pans and it freezes really well. It stays moist for days and is delicious! You can also substitute some of the oil for sweetened apple sauce or a healthier alternative that is not quite as dense.

Enjoy!