Pumpkin Bread: A Cozy Fall Treat

Instructions:

1. Prepare Your Oven and Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. Combine the Wet Ingredients:
   • In a large mixing bowl, whisk together the sugar and vegetable oil until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the pumpkin puree, water, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
5. Bake the Bread:
   • Pour the batter into the prepared loaf pan, spreading it evenly.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   • Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
   • Slice and serve as is, or with a spread of butter or cream cheese for an extra treat.

Tips for the Best Pumpkin Bread:

• Use Pure Pumpkin Puree: Avoid pumpkin pie filling, which contains added spices and sugar.
• Add Mix-Ins: Stir in 1/2 cup of chopped nuts, chocolate chips, or dried cranberries for added texture and flavor.
• Storage: Wrap the bread tightly in plastic wrap and store at room temperature for up to 3 days or freeze for up to 3 months.
• Double the Recipe: Pumpkin bread freezes beautifully, so consider making an extra loaf to enjoy later.

Why You’ll Love This Recipe:

• Simple Ingredients: Everything you need is likely already in your pantry.
• Moist and Flavorful: The pumpkin puree keeps the bread soft, while the spices add a warm, aromatic touch.
• Versatile Treat: Perfect for breakfast, dessert, or an afternoon snack.