2cups (16 oz or 454g)solid pack canned pumpkin puree(NOT pumpkin pie filling)
1cup (240ml)vegetable or canola oil(coconut oil would also work well)
3cups (600g)granulated sugar
¾cup (180ml)water
4largeeggs, at room temperature
1tablespoonvanilla extract
Instructions
Preheat oven to 350° F. Grease three one pound (8½ by 4½-inch) loaf pans (see notes below for muffins). Set aside.
Measure flour, sugar, baking soda, salt, and all spices into a large bowl. Stir or whisk to blend.
Mix pumpkin puree, water, oil, and eggs in separate bowl and add to dry ingredients. Mix together until fully combined (you can use a hand mixer, a whisk, or just a spoon).
Pour batter into prepared pans. Bake for approximately one hour, or until toothpick inserted into center of loaves comes out fairly clean (a few moist crumbs is okay). Let cool in pans for 10 minutes and then turn out of pans and onto a wire rack to cool to warm or room temperature before serving.
For muffins, line muffin pans with liners and spoon batter all the way to the top of muffin liners. Bake at 400° F for 10 minutes, then reduce heat to 350° F and continue to bake for an additional 10 minutes, or until toothpick inserted into center comes out clean or with only a few moist crumbs attached. Cool in pans for 10 minutes and then turn out onto wire racks to finish cooling.
Notes
*To freeze bread or muffins, freeze whole, wrapped in plastic wrap, or cut bread into slices and freeze slices wrapped in plastic. Store in ziptop bag for about 2-3 months. To thaw, remove as many slices (or muffins) as needed and leave on counter until completely thawed (still wrapped), about an hour. OR, toast directly from frozen (may take a couple of cycles in a toaster). **The above spices (nutmeg, allspice, cinnamon, and ground cloves) may be substituted with one tablespoon of pumpkin pie spice.