One Hundred Dollars a Month

Sometimes I think I bake pumpkin recipes just so my house smells so ridiculously good for days. Doesn’t hurt that I pretty much love pumpkin everything! Tis’ the season for pumpkin, and this scrumptious recipe does not disappoint.

I like to use these loaf pans when I bake this recipe {and pretty much when I bake all of my sweet breads!} and then wrap them up and gift them to neighbors. It makes 2 loaves or 1 loaf and a batch of 12 muffins, so plenty to sample and give away too. Everyone wins!

Ingredients

1 {15 ounce) can pumpkin puree { I use my Pumpkin Puree Recipe}
4 eggs
1 cup vegetable oil
2/3 cup water
1 tablespoon maple syrup
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger

Directions

Preheat oven to 350 F. Grease 2 loaf pans {or a loaf pan and 12 muffin cups} and set aside.

In a large mixing bowl, combine pumpkin puree, eggs, oil, water, syrup and sugar. In a separate bowl, whisk all remaining ingredients together. Fold the dry ingredients into the wet ingredients just until blended. Pour into the prepared pans.

Bake for 50 minutes or until toothpick inserted in middle comes out clean. Let rest for a few minutes before slicing and gobbling up. Enjoy!