Spiced Pumpkin Bread

I absolutely love pumpkin breads during the fall season - they are so delicious and it just feels so festive to be cooking with pumpkin In October / November (not that it wouldn't taste good year round)! My favorite part about this recipe is the bread comes out really moist not dry which I personally love!

All ingredients are listed below in directions below. 
Optional additions of white chocolate chips and walnuts  would be about half cup each, but you don't need to put these in the bread!

Directions:

• ​Preheat oven to bake 350'. 

In a large mixing bowl add:

• 1 2/3 cup flour
• 1 1/2 cups white sugar
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/3 tsp ground cloves

In a small mixing bowl add:

• 1 cup pumpkin puree. 
• 2 eggs
• 1/2 canola oil
• 1/3 cup water

• Mix and whisk together each of the bowls. 

• Add the pumpkin mixture to the flour powder mixture and full combine. 
• I use a hand immersion blender to really smooth it out but if you don't have one don't worry, just make sure there are no chunks as you stir it together!

• Optional step: pour in some chocolate chips and chopped walnut and stir up. Feel free to use regular chocolate chips or different types of nuts if you prefer. 

• Grease a standard loaf pan and pour mixture in. 
• Bake for 75 minutes

• Allow bread to cool a little before removing it from the loaf pan carefully. This is easiest to do by running a knife around the edge of the pan to make sure nothing is sticking and then support the top of the loaf with your hand and tip loaf pan upside down. 
• Slice up & enjoy!