“First Grade” Pumpkin Bread

Preheat oven to 350ºF.

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.

Add eggs, stir well with a spatula.

Add vegetable oil, stir well with a spatula.

Add water, stir well with a spatula.

Add canned pumpkin, stir well with a spatula.

Spray 4 mini loaf pans with cooking spray. Divide batter evenly into the pans and bake at 350ºF for approximately 35-40 minutes, or until center of bread is set.

Remove from oven, set on wire racks to cool.

Cool for about 15 minutes, then remove from pans to finish cooling. Wrap each loaf in plastic wrap or freeze in freezer bags. There aren’t any preservatives in this bread, so it will go bad in about 3 days.

Note: a large 29-ounce can of pumpkin will make this recipe 3 times!