A full-of-flavor, moist pumpkin bread. The recipes makes 2 loaves so you can share one or stash it in the freezer for next week.
Adapted from Spiced Pumpkin Bread from The Foster's Market Cookbook by Sara Foster
3 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 Tablespoon + ½ teaspoon cinnamon
1 Tablespoon + ½ teaspoon nutmeg
Pinch of ground cloves
2 ¼ cup granulated sugar
4 large eggs
1 cup canola oil
One 15-ounce can pumpkin puree
½ cup water
1 teaspoon vanilla extract
Keywords: spiced pumpkin bread