Before I begin, I want to let you all in on a secret. I hate all things pumpkin. I don't like pumpkin pie, pumpkin seeds, or pumpkin bread. My husband, however, loves pumpkin and asked me to make pumpkin bread for him a few years ago. That led me on my quest for a good recipe. Naturally, I felt the need to tweak the recipe until I came up with one that everyone looks forward to getting in their holiday goody bags.
This recipe can be mixed up in a stand mixer but I usually do it with a wooden spoon so my little girls can help with the process.
3 cups sugar
1 cup vegetable oil
4 eggs lightly beaten
19 ounces (about 1 1/3 cans of pumpkin) does not need to be exact
3 1/2 cups flour
2 teaspoons salt
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
cinnamon (just shake a bunch in there. At least 3 teaspoons)
2/3 cup water
Preheat oven to 350. Butter and flour or use spray oil on 2 9x5 inch bread pans. You can also use muffin pans or smaller loaf pans. Mix sugar and oil together. Add in eggs and pumpkin. Alternate adding dry ingredients and water. Pour batter into pans and put it in the oven. Start checking your bread after 50 minutes in larger loaf pans (30 minutes in muffin pans or small loaf pans.) They will likely need to go back into the oven for another 10 minutes but depending on your oven and even the weather, this can vary. Let it cool for 10 minutes before removing from the pan. Cool completely before cutting.
What to do with that extra pumpkin? You can divide it in half and stick it in ziploc bags in the freezer so you have it for next time.