It’s pumpkin season and this recipe is a moist and flavorful way to enjoy your freshly roasted pumpkin puree. I tried this recipe for the first time today and love how the bread turned out. This recipe is actually a variation of the zucchini bread recipe that I use from my 40^th Anniversary Edition Betty Crocker Cookbook.

Pumpkin Bread

2 cups pumpkin puree (or 1 -16 oz can)

1-2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose or whole wheat flour (I used spelt flour)

2 teaspoons baking soda

1 teaspoon salt

1 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ cup coarsely chopped nuts

½ cup raisons, if desired

Heat oven to 350 degrees. Grease the bottoms of 2 loaf pans (I line mine with parchment paper as well).Mix pumpkin, sugar, oil, vanilla and eggs n a large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden toothpick inserted into the center comes out clean. Cool for 10 minutes. Loosen the sides of the loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Enjoy!