Hello fellow foodies, once again I bring you yet another SWEET recipe!

Yay, because you can never have enough sweet recipes… especially baking recipes.

I like to bake, its that whole chemistry and measuring, mixing and kneading that makes it all so fun.

The best part is seeing how that little experiment turned out after baking in the oven.
Sometimes good, sometimes bad, it can all be very unpredictable.

Luckily, you won’t have an issue with this recipe, because its so easy to make and always turns out perfect.

Not only that, but while it’s doing the baking in the oven, your house becomes infused with the smell of cinnamon, ginger and cloves together.

You’re probably a little confused as to why I’m posting a winter/fall recipe, pumpkin being in season during winter and fall…

Well I live in the southern hemisphere so, tis the season!

So, if you’re living up North, save this recipe for the chilly months to come, they’ll be here before you know it.

INGREDIENTS

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

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 7x3 inch loaf pans.

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. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

This recipe is from Allrecipes.com