Country Pumpkin Bread

I know it's not autumn, although Mother Nature has us fooled here in the upper south.  It's chilly and raining (per usual it seems).  I've got a fire roaring in the fireplace and three loaves of Country Pumpkin Bread filling my kitchen with warm scents.  It feels like fall today, but you certainly don't need a cold, wet day to justify making this delicious quick bread.

Country Pumpkin Bread is a moist, tender loaf.  The pumpkin flavor is not masked by too many spices.  It is dairy-free as well.  It's so easy - just two bowls and a whisk is all you need to whip up this delicious bread. This recipe makes 3 mini-loaves and they freeze beautifully if you want to stash a loaf or two for another day.

Oh, and did I mention that it makes a great gift, too?  Just perfect for Mother's Day!  I give Country Pumpkin Bread loaves wrapped in parchment paper and tied with a pretty ribbon with some cinnamon sticks stuck in for Christmas gifts.

While I'm on the subject of Mother's Day, I'd like to give a huge cyber-hug to SA, one of the most incredible, generous, intelligent, thoughtful, caring women I know.  You are my second mom and I love you dearly.  Happy Mother's Day!

Country Pumpkin Bread

1 - 15 oz. can pumpkin puree

4 eggs

1 c. vegetable oil

2/3 c. water

3 c. sugar

3-1/2 c. flour

2 t. baking soda

1-1/2 t. salt

1 t. cinnamon

1 t. nutmeg

1/2 t. cloves

1/4 t. ginger

Pre-heat oven to 350*.  Grease and flour three 8 x 3-7/8-inch pans.  Or you may use three 7 x 3-inch pans; adjust your baking time as necessary.

In a large bowl, whisk together the pumpkin, eggs, oil, water, and sugar until well blended.