Birchwood's Famous Pumpkin Bread

We serve this in the mornings at camp along with hot oatmeal and variety of yogurts and cereals. It’s also out as a snack whenever there’s leftovers. (Which is not very often).

Ingredients:

• 1 can pumpkin

• 1 2/3 cup sugar

• 2/3 cup vegetable oil (we use olive)

• 2 tsp vanilla

• 4 large eggs

• 3 cups all-purpose flour

• 2 tsp baking soda

• ½ tsp baking powder

• 1 tsp salt

• 2 tsp ground cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ½ tsp allspice

 Step One.

Preheat oven to 350 degrees. Grease a bread loaf pan (9x5x3)

Step Two: Mix pumpkin, sugar, oil, vanilla, and eggs in a large bowl.

Step Three: Stir in the remaining dry ingredients.

*Make sure you do not mix too much - just “wet” the dry ingredients or your bread will come out stiff instead of fluffy.

5.     Pour into your greased pan.

6.     Bake 60 minutes or until a toothpick inserted in the center comes out clean.

7.     Cool before slicing.

8.     Wrap tightly to store at room temperature for up to 4 days or refrigerate for up to 10 days. 

*This is also freezes well and makes great toast!