This time of year for me is ALL about the food. So many recipes, so little time . . . . I have my favorites and of course new ones that I’m dying to try out.

Of all the delicious goodness out there, here is a recipe I’ve made for years. It never, ever disappoints. I posted this on my old blog http://www.threebythesea.blogspot.com/2008/10/taste-of-autumn.html but since it is hands-down my favorite AUTUMN recipe, it definitely bears revisiting!

This is the most mouth-watering, aromatic, pumpkin-y bread you could dream up. It makes 3 loaves–as my sister-in-law Laura says, one to eat, one to freeze, and one to give away. Lately I tend to bake these into muffins so my girls can grab them for school lunch or quick after-school snacks.

Pumpkin Bread

1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 1/2 cups sugar
3 1/2 cups whole wheat flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger

*Throw in chocolate chips to make these even better! (Is that possible . . .)
**I make these with whole wheat flour. So soft & moist.

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Stir in chocolate chips. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.

(For best results: Two little cutie pies to help stir & taste test!)