Fall is my favorite time of the year.  I love the changing colors and Cary loves football.  Every fall I try a pumpkin recipe.  Last year it was pumpkin bars.  The year before that it was pumpkin whoopie pies.  This year I felt like making something to take to The Bug’s teachers at his daycare and decided upon pumpkin bread.

I was goofing off on pinterest…  (I’m seriously addicted.  Help me.) …  and found this delicious looking recipe.  I’ve made pumpkin bread before, but let me tell you, this was WAY, WAY better than anything I have ever made.  It’s also pretty easy too, which is always a plus in our house.

Here are the ingredients:

• 3 cups all-purpose flour
• 1 tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3 cups granulated sugar
• 1 cup butter, melted in the microwave
• 3 large eggs
• 1 tablespoon of vanilla
• 1 16 oz can of pure pumpkin

Preheat the oven to 350°F and spray either 2 medium loaf pans or 4 small loaf pans.

Mix the flour, cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a smallish bowl. 

In a stand mixer, cream the sugar, butter, eggs and vanilla on medium speed for about 2 to 3 minutes.

Add the pumpkin and mix until well blended (about another minute or so).

In a few small batches, gently add the dry ingredients to the pumpkin mixture.

Pour the batter into the pans and cook for about 45 minutes or until a toothpick comes out clean.

Enjoy!