Pumpkin Bread

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Today the girls and I went to the beach. After two attempts of encountering cloudy weather, first at ditch day and last time we went to the beach with Olga, finally it was a sunny and beautiful day! I enjoyed splashing in the water with Roya and Neesha and attempting to make use of self timer with Connie and Josephine as the three of us tried to take the most flattering photos of ourselves. The countdown to college is beginning and I’m trying to spend as much time as I can with my friends before we all split up.

I made this pumpkin bread after tasting a delicious sample from Starbucks.

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Batter.

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All done and cooling.

Ingredients (I 1/3 the recipe)
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable 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

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Grade: A
Scumptious! The girls polished off all the bread while I ate the delicious mac and cheese that Neesha made. It’s a very simple easy recipe to make and other than the can pumpkin, I always have all the other ingredients on hand.

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