Silky Pumpkin Bread

I have been on a huge pumpkin kick. Can you blame me? It's FALL! I even stopped by Fennario's today and had the barista conjure me up a Pumpkin Latte. It was heaven!

But, back to the bread. I'm not a huge pumpkin pie fan, plus I wasn't into the idea of scarfing down all those calories. So, I searched for the perfect bread recipe, and I think I found it! This one is adapted from a recipe on AllRecipes.com. It's SO moist, and full of flavor. Try it with some apple butter, or melted butter.

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups 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
• 1 small bag of chopped walnuts (optional)

1. Preheat oven to 350 degrees F .  Grease and flour 5 mini 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 greased pans.
3. About 10 minutes in, top with walnuts if desired.
4. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.