This is Rachel’s classic moist pumpkin bread embellished with the traditional spices of the season: cinnamon, ginger, nutmeg and cloves. It improves with age, so plan to make it a day ahead if possible. Top with softened cream cheese spiked with maple syrup and orange zest! Heaven!

Ingredients:

1 (15 z) can pumpkin puree

4 eggs

2 sticks of butter, melted and cooled

1/3 cup vegetable oil

2/3 cup water

3 cups white 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

Directions:

Preheat oven to 350* Grease and flour three 7×3” or 2 regular sized bread pans.

In a large bowl, mix pumpkin puree, eggs, melted butter, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir dry ingredients into pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50-60 minutes in preheated oven. Loaves are done when toothpick inserted in center comes out clean and are deep rich golden brown. Drizzle top with a powder sugar glaze when it completely cools.