Pumpkin Spice Bread

It may still be in the 90s here in Northern California but I am eagerly looking ahead to fall! As early in September as I can justify it, out come the fall decorations and into the oven goes something spiced and pumpkin. Nothing goes with a good book better than a cup of Earl Grey and a hot toasty slice of pumpkin bread, fresh from the oven. The secret? A major increase in the recommended spices to give this recipe a delicious autumn-y kick!Pumpkin Spice Bread from Strawberry Moon Blog

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (16 oz) solid-pack pumpkin
3 ½ cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground cloves
½ tsp ground cardamom
½ cup water

  1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water.
  2. Pour into two greased loaf pans. Bake at 350 F for 60-70 minutes or until bread tests done.
  3. Cool in pans 10 minutes before removing to a wire rack; cool completely.

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