I was in search of a new pumpkin bread recipe.  I have a recipe that is eggless but wanted to try one with eggs.  This one fits the bill and was excellent with a little whip cream on top.  I reduced the sugar from 3 cups to 2.5 cups (1 cup white, 1.5 cup brown sugar) and it was just sweet enough, but not too sweet.  I wanted it more on the savory side.  Also, to make it healthier, I did 1 cup wheat flour and 2.5 cups regular white flour.  Great recipe!

INGREDIENTS:

• 1 (15 ounce) can pumpkin puree

• 4 eggs

• 1 cup vegetable oil

• 2/3 cup water

• 3 cups white sugar (or a mixture of brown sugar and white)

• 3 1/2 cups all-purpose flour (a mixture of wheat and all purpose worked for me)

• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon**
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves**
• 1/4 teaspoon ground ginger

**Known IC irritants, tread carefully!  Check all the spices and make sure they’re safe for you! To make this safe, omit the cinnamon and only use safe spices.

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.   I just used two standard loaf pans, even though this recipe says three 7×3″ pans. 
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.