as adapted from www.thefrugalgirls.com

• 2 cups pumpkin puree (the recipe called for Libby’s, but Berkeley Bowl was sorely lacking on all things pumpkin, so I made due with Pacific – soupier consistency, required a longer bake time)
• 3 cups sugar (this was WAY too much. I would cut it by a 1/3 in the future)
• 1 cup canola oil
• 2/3 cup water
• 4 eggs
• 3 1/3 cups flour
• 2 tsp baking soda
• 1.5 tsp salt (way too much – you’re fine with a tsp here)
• 1 tsp ground cinnamon (I accidentally added 2, and it was so the right call)
• 1 tsp ground nutmeg
• I added an additional  1 tsp of ginger, and 1/2 tsp of cloves – it’s just not pumpkin bread if you don’t have that pumpkin pie flavor!

Preheat oven to 350 degrees, either butter and flour or canola spray two loaf pans – 9×5.

Mix all wet ingredients in a bowl. In a separate bowl, mix dry ingredients. The original recipe calls for a large and a medium, I found I needed two large, but I like a little margin for error.

Combine the dry ingredients into the wet, stirring until combined, but don’t over mix because no one wants to eat tough pumpkin bread. Well, I would. No one else wants to.

Pour mixture evenly into two loaf pans, cook for 45-55 minutes. My cook time was closer to 65 minutes, but that was due to glass cookware and soupy pumpkin puree.