PUMPKIN PIE BREAD

3 ½ c. all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

1 tsp. salt

3 c. white sugar

1 c. vegetable oil

4 eggs

2 cups fresh pumpkin puree - or 1 (15-oz) can pumpkin puree

½ c. water

1.      Preheat oven to 350º F.  Grease pans (muffin or 2 loaf pans).  Stir together flour, baking soda, baking powder, salt and spices.  Set aside.

2.      In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water.  Divide batter evenly between the prepared pans.

fresh pumpkin puree

3.      Bake for 60 – 70 min.  Store in plastic wrap at room temp for 24 hours before serving or freeze for up to 4 months. Serve with maple butter.