Autumn is near...

Pumpkin Bread Perfection

I'm not one of those people who gets angry when pumpkin spice comes in with a vengeance. I'm thrilled. Fall means fun things like Halloween, cooler weather and my birthday!! This recipe is flawless. As you can see in the picture, you can add chocolate chips if you are into that sort of thing. A few times, I added fresh cranberries. Yes, I said, "a few times"! That's because I've made this pumpkin bread 10 million times. Ok, not really 10 million. But close. 

And oh yes, this recipe can be made into muffins, if you prefer. 

Roz P's Pumpkin Bread

Mix together:

1 can of pumpkin puree

4 eggs

1 cup oil

3 cups sugar

1/2 cup orange juice

Add: 

3 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

Fold in 2-3 cups fresh cranberries or chocolate chips.

Butter two 9X5 loaf pans and then sprinkle with flour.

Pour into pans evenly and bake at 350 degrees for approximately one hour.

Can make 24 muffins instead. Bake for 19 minutes at 350 degrees.