I’ve been making pumpkin bread since I was in college and I’ve made some changes to the original recipe I used that help the pumpkin flavor stand out more. After all, that’s what it’s about, right– the pumpkin flavor?!

1 cup sugar

1 to 1 1/2 cups pumpkin (note: if you open a can and make one loaf, you have leftover pumpkin so I tend to use half a can each time I make it)

1/2 cup water

1/2 cup oil

2 eggs

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp baking powder

1 tsp baking soda

1 2/3 cups flour

Preheat oven to 350 and grease a loaf pan. Combine the sugar, pumpkin, water, oil, and eggs, beating them with an electric mixer until well combined. Combine cinnamon, nutmeg, baking powder, baking soda, and flour and then combine with the wet ingredients until just combined. Bake for about 45 minutes when the toothpick comes out clean. Cool 10 minutes in the loaf pan before removing to finish cooling on a wire rack.