Pumpkin-Pie Bread

Last October we went Pumpkin Picking twice!  Twice we bought decent sized pumpkins.  At the time, my son was only 9 months old, so I think we went a little nuts buying pumpkins because we were so excited that his 1st Halloween was approaching.  We saved 2 pumpkins for Jack-O-Lanterns, and saved 2.  Let me just tell you, one of these pumpkins was absolutely huge!  Most of the recipes that I have come across have said you need to use "baking pumpkins" or "sugar pumpkins" when making pumpkin puree.  I used what I had, and in any recipe I've used it in, I've never had a problem.  This is a link for simple instructions on preparing your very own Fresh Homemade Pumpkin Puree.  This Pumpkin Bread is really quite simple, and the whole family loves it, especially at breakfast with a little cream cheese on top!  We made 2 to bring with us to both of our families for Thanksgiving, and everyone enjoyed it!

Prep Time:  20 Minutes    Cook Time:  60-70 Minutes

Yields: 1 9x5 inch loaf

Ingredients:

• 1 3/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup fresh pumpkin puree or you can use 1/2 of a 15 oz can of pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup water

*This recipe doubles very nicely, and conveniently for 2 loaves, especially if you're using the canned pumpkin puree.

Directions:

1. Preheat the oven to 350° F.  Grease a 9x5 inch loaf pan with cooking spray.  Sift together all dry ingredients, except for the sugar.  Set aside.
2. Beat together sugar, eggs, pumpkin and oil.  Stir in flour mixture, alternating with water.  Pour batter into prepared loaf pan.
3. Bake in oven for 60-70 minutes or until knife or toothpick inserted in comes out clean.  Cool in pan for a half hour, then transfer to a cooling rack.  Let loaf cool completely and wrap in plastic.