Spiced Pumpkin Bread

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Make this now.  Really.

I hate to be pushy, I really do.  But the issue is that this will be your last excuse to indulge like it's your last meal before the holidays are over.

Indulge in this.  Please.

I promise, you won't be sorry.

It's incredibly moist, flavorful, seasonal, and good.  I have eaten this with real butter smeared on it, peanut butter, raspberry jam, and almond butter.  All are sensational combinations but it's really perfect just as it is. 

Make one loaf for you finish as it comes out of the oven (like I did...please do this so I won't feel so guilty).

Take the other loaf to your workplace and share.

Or freeze it for the holiday.

(Pop - it's in the freezer waiting for you.)

Like I said, I don't want to be manic about you making this, but this is important.

Spiced Pumpkin Bread
Adapted from Eat Live Run
Makes 2 loaves

Ingredients:
4 cups all purpose flour
1 1/2 cup sugar
2 t. baking soda
1 1/2 t. salt
1 1/2 t. cinnamon
1/2 t. allspice
1 t. ground cloves
4 eggs
1 cup canola oil
15 oz can pumpkin (NOT pie filling)
2/3 cup warm water

Directions:

Preheat oven to 350 degrees.

Grease two loaf pans and set aside.

Dump all ingredients into a large mixing bowl and blend for about 2 minutes, or until just combined (don't over mix).

Pour into loaf pans and bake for 50 - 55 minutes.

** Linked to Chef in Training's Tuesday Talent Show and Mandy's Recipe Box Totally Tasty Tuesday.