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Here’s the pumpkin bread recipe I mentioned earlier in the week. A neighbor made us a loaf up at the lake and it’s perfect for breakfast or dessert. The only thing I did was add a little brown sugar on the top before you bake it to give it a nice sugary crust. They also freeze well if you want to bake some in advance. I also put a little loaf of cranberry nut bread in my baskets as well. Click HERE for that recipe. Also, if you want the tags I used on my breads click HERE for the pumpkin bread and HERE for the cranberry bread.

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Pumpkin Bread

(Adapted from Allrecipes)


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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

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.


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In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.


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In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.


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Stir the dry ingredients into the pumpkin mixture until just blended.


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Pour into the prepared pans. I then topped mine with a little brown sugar to give it a nice sugary crust.


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

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