Pumpkin Bread

Let's just face the facts... I am not a morning person. Making lavish breakfasts is not my strength. Growing up, my Mom would be up before the sun came up, making a pot of coffee and having something delicious baking in the oven... I have my moments when I do this, but they are few and far between.

I'm more of a toast & jam kind of mom; however, I do like to make special breakfasts for my kids... that is why I prefer to make something yummy for their breakfast, the night before...

Something like Pumpkin Bread.

I love how it fills the house with it's comforting smell. I love how easy it is to put together, and yet I feel like I've done something amazing, since it tastes so good. I also love the fact that pumpkins are healthy (aren't they part of the vegetable family or something?).

I used a recipe from allrecipes.com as my base, but made a few changes. The real recipe can be found on allrecipes.com under "Downeast Maine Pumpkin Bread." Below is my version of the recipe:

15 oz of canned pumpkin puree

4 eggs

1 cup canola oil

2/3 cup water

2 cups brown sugar

5 tablespoons ground flax seed

2 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

• 
  
  
  Preheat oven to 350 degrees F.



• 
  
  
  Grease whatever pans you are going to bake the bread in. I used 2 muffin pans (12 muffins each), and one loaf pan.



• 
  
  
  In large mixing bowl, mix together the pumpkin, eggs, oil, water, and sugar. Add salt, cinnamon, nutmeg, ground cloves, and ground ginger.



• 
  
  
  Add flax seed, flour, and baking soda and stir until it is all mixed in.



• 
  
  
  Bake the muffin pans for approximately 20 minutes and the loaf for approximately 50 minutes OR until toothpick comes out clean when inserted in the middle of the bread.