I love to bake. I would probably bake more often if I had a larger kitchen! Currently, my oven gets more use as storage than it does from baking. I'm not as extreme as the woman who stores shoes in her oven, but I do throw my pots and pans in there and use my toaster oven whenever possible.

To get me to unload that oven the recipe has to be tasty. It also has to be easy, with minimal clean-up. My Pumpkin Loaf Bread Recipe is all of these and more!

It's a great recipe to make year round, especially when pumpkin is in season (cheaper). Given that I couldn't find pumpkins in my neighborhood, I used a can of pumpkin. And, it didn't take away from the flavor! You can also throw in ½ cup of raisins, ½ cup walnuts, or ½ dark chocolate, to satisfy those monthly sweet cravings. Once baked and cooled, I warn you... slice it up quick! Or, you'll find that others will be just a little too free when measuring their own slice!

Enjoy and please let me know what you think after making it.

PUMPKIN LOAF BREAD RECIPE

Makes approximately 12 slices

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Ingredients

• 1 ½ all purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspon of salt
• 2 eggs OR 4 egg whites
• ¾ cup of sugar
• ¾ cup of canola oil
• ½ teaspoon of baking soda OR 2 teaspoons of baking powder
• 1 - 15 oz can of pumpkin
• Pam or butter for baking pan

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix the eggs, canola oil, sugar and pumpkin together. Stir till fully blended. Set aside.
3. In another bowl, stir together the flour, cinnamon, salt and baking soda. Once mixed well, add the same into the large mixture you set aside. Mix completely.
4. If you are adding raisins, walnuts or dark chocolate add this to the mixture now.
5. Spray your baking pan with Pam, covering the entire baking pan. (Or, spread butter on the baking pan.) Don't be stingy! You want to make sure the loaf doesn't stick to the pan so cover it well.
6. Put mixture into the pan and place in the preheated oven.
7. Bake for approximately 1 hour. To check if your loaf is done, stick a toothpick inside the center. If the toothpick comes out clean it's done. If not, leave it in the oven for another 10 minutes. (Note, baking times vary based on the type of oven used and your altitude.)
8. Remove the pan from the oven. Place it on a dry cloth or potholder so it does not damage the counter and let it sit till it's cooled.
9. Once cooled remove from pan. (It should glide right out if you buttered it or sprayed enough Pam!) Slice and serve!

You can leave your pumpkin bread out for a day. If longer, wrap and store in the fridge. It should keep for about a week

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