Downeast Maine Pumpkin Bread

I found this recipe at http://allrecipes.com/. Over 2000 people reviewed this recipe an it had an overall rank of 5 stars (the most you can give). I 100% agree with this rating. This pumpkin bread was the easiest thing in the world to make, I have a broken arm and was able to make 2 beautiful loaves of bread and 6 muffins completely left handed. So this is totally fool proof! I was concerned it wouldn't have enough flavor since it only uses one can of pumpkin, but I was wrong-it's full of wonderful spiced pumpkin flavor and is super dense and moist. I read it was better the next day, so I didn't even try it the first day. I cut a slit in the muffins and pushed a small piece of chocolate in the middle of each muffin right when they came out of the oven. My 3 and almost 5 year old love these muffins and ask for more. The only sub I made was 2 c. white sugar and 1 c. brown sugar. They are not low fat, but so worth the extra calories. Would be a perfect item to take to a holiday pot luck!

Downeast Maine Pumpkin Bread

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