Pumpkin Bread

Last year one of my first blog posts I wrote about how I wanted to bake with pumpkin, well it finally happened! A whole year later..yes guys, this is my second pumpkin related post, and it is so worth it. This was actually requested by Daniel, which was so exciting for me, because this man survives off egg whites and protein shakes. My sister baked a pumpkin bread 2 weeks ago and Daniel fell in love, when I asked her for the recipe...she replied with "it was out of a box" boo :(
So I did what I do best..googled a recipe, and here it is!

1 Can of Pumpkin Puree
4 Eggs
1 cup of Vegetable Oil
2/3 cup Water
3 cups White Sugar
3 1/2 cups of Flour
2 teaspoons of Baking Soda
1 1/2 teaspoon of Salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Begin by mixing the pumpkin puree, eggs, sugar, oil, and water.

In a separate bowl, we mix the dry ingredients

 Flour, nutmeg, cinnamon, ginger, and ground cloves

..then oh my gosh, you guessed it, we mix the wet and dry mixtures together, and this is your batter!

 Mixing this is definitely an arm workout, so whisk until there are no more lumps

 Pour your batter into a greased loaf pan, I know my loaf looks so lonely & sad, but it is so the opposite, because it is full of - f l a v o r 

side note** this recipe makes enough for 2 loaf pans, though I only had one, I made the rest of the batter into cupcakes / muffins

Bake for 50 minutes -1 hour in your pre-heated 350 degree oven, and enjoy the heavenly smell your oven will be releasing

annd an hour later here it is! I had to poke my loaf 3 times before getting my kabob stick to come out clean, that is when you know it is done.

slice it up, and enjoy. Daniel ate this whole loaf in less than 24 hours. Not joking, so go on and make this for your man, or woman, or just for yourself, just make it!

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