Pumpkin Bread

I first made this pumpkin bread back when I was in preschool at just 4 years old. I am still making it now for my family. Baking and cooking have been a part of my life for as long as I can remember. My Grandma Schulz used to bake with me when I was very young. My Dad and Mom also helped me bake at home, too. That early start sparked a love of baking and cooking that I still enjoy today.

Preheat oven to 350F degrees.  Spray and flour an 8 x 4 loaf pan.

3/4 cup sugar

3/4 cup brown sugar

1/3 cup oil

1/3 cup water

2 eggs

1 cup canned 100% Pure Pumpkin

2 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp cloves

1/2 tsp salt

1 tsp baking soda

1 1/2 cups flour

Mix together the sugars and oil. Mix in water and eggs. Finally, add the pumpkin. Mix well.

Whisk together the dry ingredients in a separate bowl.  Slowly, add to the wet ingredients.  Mix well to combine.

Pour into prepared 8 x 4 loaf pan.

Bake at 350F degrees for one hour, until toothpick inserted is clean.

You can easily double this recipe.  It freezes well, too!

Kaleb