Fresh Pumpkin Bread

After having cooked my pumpkin innards from my Halloween the other day, during which time I blew out my microwave in the process, I finally got to the pumpkin bread today.

If you have leftover Halloween pumpkin or just want to run to the store and grab a can, here is my recipe.

Pumpkin Bread

SERVINGS
10
1 loaf

INGREDIENTS
1/2 cup sugar
1/2 cup brown sugar
1 cup cooked pumpkin, pureed or 1 cup canned pumpkin
1 tsp vanilla extract
1/2 cup oil
2 eggs
1/4 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup chopped nuts (I use pecans)


DIRECTIONS

Preheat oven to 350°F Spray loaf pan with cooking spray.
Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
Pour into prepared loaf pan.
Bake at 350°F for 30 minutes or until toothpick inserted comes out clean. Times may vary with ovens and altitudes, I am at 6000 ft.

I also am frosting mine with cream cheese icing for a special treat!