Hey, y’all!  Happy Wednesday! We’re over here celebrating back to school….which means that I am doing more baking…this time of the year always puts me in the mood for that.  How about you? On that note, I am sharing my very favorite back to school bread recipes! These are simple recipes with lots of flavor.  Your family will love them for breakfast, as an extra treat in their lunch box, or as an after school snack!  Last week, I shared my banana bread recipe, and today is all about my kids’ favorite Pumpkin Bread!

The best thing about this recipe?  It makes two loaves.  So, one for you and one for a friend! Or, it freezes beautifully.  Enjoy!

Pumpkin Bread

Ingredients
3 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3 cups white sugar

1 cup canola oil

4 eggs, beaten

2 cups solid pack pumpkin puree

2/3 cup water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.

In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.

In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.

Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.