Pumpkin Spice Bread

Makes 3 mini loves or 1 9″ loaf

Recipe from USA Weekend

• Half a 15 oz can 100% pure pumpkin (1 cup minus 1 tbsp)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp gorund cloves
• 3/4 cups water
• 1 3/4 cups dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 3/4 cup bleached all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt

1. Adjust oven rack to middle position and heat oven to 350°. 
2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy.  Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. 
3. Transfter to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth. 
4. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined.  Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan).  Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf. 
5. Let bread stand for a few minutes.  Turn onto a wire rack and cool to room temperature.  Slice and serve.  recipe doubles easily and freezes well.