Pumpkin Breads ~ Squirrely Little Pans

The first week of Fall is really here! And it seems like it's been a horribly long Summer! Especially since we live in the desert - Hot desert I should say!
What better way to celebrate (the weather throwing hints anyway) that cooler days are upon us than to bake up some yummies!

I found this recipe on All Recipes. It's called Downeast Maine Pumpkin Bread! Submitted by Laurie Bennett who states: "This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

INGREDIENTS

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves (I used All Spice instead)
* 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

The loaf pans I used are small so I baked them for 30 minutes then rotated them in the oven and covered them loosely with foil. I think I baked them another 10 minutes and then turned out perfect!