Our Favorite Pumpkin Bread

I know everyone is loyal to their pumpkin bread recipe.  But in case you don't have one, this is our favorite!  I make it at least a dozen times in the fall.  It makes the whole house smell incredible.  The only downside is that it takes a long time to bake.  It is moist, delicious, and it freezes well.  These are my favorite bread pans.  You can find them at Bed, Bath & Beyond.  Also, if you don't know what to do with any leftover canned pumpkin, here's what I am thinking of making.  Yum!

Here are all of the ingredients you'll need.

Mix it all up with a whisk attachment.
Pumpkin Bread
Pumpkin Bread
recipe source: adapted slightly from At Home Cafe
makes 2 large loaves or 4 small loaves

3 cups sugar
1 cup vegetable oil
3 eggs
2 cups canned pumpkin (not pumpkin pie filling)
3 cups flour, sifted
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Preheat oven to 325 degrees.  Spray two 9x5x3 inch loaf pans with PAM.  Sift together flour, baking soda, salt and cinnamon and set aside.  Mix sugar and oil in the bowl of an electric mixer.  Add eggs one at a time and beat well, using a whisk attachment.  Mix pumpkin into egg mixture.  Add sifted dry ingredients and mix thoroughly.  Pour batter into loaf pans and let stand for 20 minutes.  Bake at 325 degrees for 1 1/2 hours, or until done.  (If making small loaves bake for 50 minutes to 1 hour until done.)