It's our turn for snack time at my son's school. In theory, I have no issue with this - it's an easy way to contribute to the classroom. However, my son, who will no doubt host legendary parties in his adulthood, has extravagant ideas for what snack time should involve. Fortunately, baking something is "special" enough for him to feel proud.
He loves this pumpkin bread, and if he knew how easy it was to make, I'm sure he'd be pushing for something more. And it's actually even better after a day or two, so you can make it well in advance of when you need it. It's my little way of looking like a rock star instead of the somewhat harried, busy mom that I really am.
(makes two 8 1/2 x 4 1/2 x 2 1/2 inch loaves)
1 15-ounce can pumpkin puree
4 large eggs
1 cup vegetable or canola oil
2/3 cup water
3 cups granulated 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
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F. Grease and flour two loaf pans (8 1/2 x 4 1/2 inches).
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well combined. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Stir the dry ingredients into the pumpkin mixture and stir until just blended. Pour into the prepared pans.
3. Bake for 50-60 minutes in the preheated oven, or until a toothpick inserted in the middle comes out with just a few crumbs.
4. Place the pan on a wire rack and let it cool for 15-20 minutes. Run a knife around the edge and unmold the bread. Place it right side up on a wire rack until cooled completely.