The BEST Pumpkin Bread there EVER was

So I had a little mishap today....

seems somebody threw away the rotten Bananas I had stored in the freezer.

So instead of Banana Bread, Miss Shelby and I whipped up a batch of my all time

FAV Pumpkin Bread. I always add some semi/sweet choc chips to one loaf as it IS yummy too.

Let it sit overnight wrapped in plastic wrap and OH! You have the moistest bread ever!
Here's the recipe I have used for years.......It's out of Family Fun Magazine.

Pumpkin Spice Bread

 

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• Any way you slice it, this pumpkin spice bread won't last long once your kids sample it. That's why this recipe makes two loaves.

Ingredients

• 2 cups canned pumpkin
• 3 cups sugar
• 1 cup water
• 1 cup vegetable oil
• 4 eggs
• 3 1/3 cups all-purpose flour

• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. nutmeg
• 3/4 tsp. ground cloves

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Instructions

1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.
2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.