When my mom visited me from Poland over Thanksgiving she requested I make her pumpkin bread just like the one she had at Starbucks and I was determinate to make the best pumpkin bread she will ever have. One of my favorite web sites for recipes is www.allrecipes.com The recipes are posted by regular home cooks and than reviewed by people that make them. I always go for the highest rated recipe with the most votes and I have never been disappointed.

Here is the recipe that I used. The pumpkin bread was perfectly moist and fluffy and even better than the one from Starbucks!

Here are few tips: you can mix it with chocolate chips or walnuts or sprinkle with pistachios before baking. Green pistachios look beautiful on top of the pumpkin bread and add it nice crunchy texture. I also fluffed egg whites separately from the egg yolks and folded them into the batter right at the end. This simple technique turns cakes into light and fluffy slices of heaven:)

The recipe will give you at least two loafs. Freeze the second one and you can have it when unexpected guests come over!

By Laurie Bennette

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 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

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. 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. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.