I'm callin' it "OMG Pumpkin Bread"

Because we have been dislocated this week, my department at work is having our weekly meeting at our supervisor's house tomorrow afternoon. She has hosted us there before for what we affectionately call our "deck meetings." Basically we all get together on her deck and eat (and drink...its a long afternoon...) and have fun. Have I mentioned that I L-O-V-E my boss, JoAnne? She is AWESOME!

Anyway, so we all bring something to pass. I decided to make pumpkin bread with cream cheese frosting...it just felt so "fallish."

Here's the recipe I used...it is to die for! I swear!

1 (15 ounce) can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon vanilla

And I added 1/2 cup plain applesauce to make it extra moist.

1. Preheat oven to 350*F. Grease and flour 2 9x5 loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. Add in soda, salt and spices, blend. Mix in flour one cup at a time. Pour into prepared pans.

3. Bake for about 65 mins. Loaves are done when toothpick in center comes out clean.

Notes:

1. If you add the applesauce, it will probably add about another 7-10 mins to the baking time. I just kept checking it...it probably took about 75 mins total, and they are still a little moist...which was the point of the applesauce.

2. If you are an ambitious girl and want to make our own pumpkin puree from whole pumpkins (Sweetfern, I'm lookin' at you! And Mrs. Danby...what are you nuts? Pumpkin pie from real pumpkins?? Who has ever heard of such a thing!) you are on your own cause I have no idea how much pumpkin you have to puree to get 15 oz. I don't want to know.


So, there you have it. It is OMG, I promise.