Baked a few loaves for the community this year because of the wonderful feedback I received last year!

Pumpkin bread is a beloved staple in many Midwestern homes, especially during the fall. Its origins lie in the tradition of using pumpkin, a plentiful harvest crop, in baking during the cooler months. Pumpkin bread is not just a treat but a way to bring warmth and comfort to loved ones. It's perfect for family gatherings, holiday breakfasts, or just as an afternoon snack with a cup of tea. Making pumpkin bread fills the house with a delightful aroma that feels like a warm hug, which is why it's a must-have in our kitchen.

Pumpkin bread is wonderfully versatile and pairs beautifully with a variety of sides. You can serve it with a dollop of cream cheese or butter for a simple yet delicious treat. For breakfast, try it with a side of scrambled eggs and bacon for a hearty meal. It also complements a fruit salad beautifully, adding a touch of sweetness to balance the tartness of the fruit. And don't forget a warm mug of apple cider or hot chocolate to make the experience extra cozy.

Servings: 8-10 servings

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/3 cup water
1 cup pumpkin puree
2 large eggs

Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, baking powder, cloves, and ginger. Set aside.

In a large bowl, beat the sugar and oil together until well combined. Add the water and pumpkin puree, and mix until smooth.

Add the eggs one at a time, beating well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Divide the batter evenly between the prepared loaf pans.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

For an extra special touch, you can add 1/2 cup of chocolate chips or chopped nuts like walnuts or pecans to the batter. If you want to make it a bit healthier, substitute half of the all-purpose flour with whole wheat flour and use coconut oil instead of vegetable oil. For a more savory version, consider adding a pinch of black pepper and some fresh herbs like rosemary. You can also make muffins instead of loaves by dividing the batter into a muffin tin and baking for about 20-25 minutes.