Mom's Pumpkin Bread

I love the fall. It is by far my most favorite season of the year. I love that you can start to feel the weather change and know that the big family holidays are just around the corner. My mom LOVED to make pumpkin bread. And we LOVED to eat it. This recipe is the greatest I have ever had. I've made it in large loaf pans, mini loaf pans, Bundt pans, cupcake pans...it always turns out and it is always just divine. Now that my mom is gone, I still think of her every time I bake this. It brings back the happiest of memories for me and just feels like home. I hope you enjoy it!

Mom's Pumpkin Bread

INGREDIENTS:

- 4 1/2 cups sugar

- 1 1/2 cup oil

- 6 eggs, beaten

- 24 oz. can (3 cups) pumpkin

- 5 1/4 cups flour

- 1 Tbsp. salt

- 1 Tbsp. baking soda

- 1 1/2 tsp. baking powder

- 3/4 tsp. ground cloves

- 1 1/2 tsp. allspice

- 1 1/2 tsp. cinnamon

- 1 1/2 tsp. nutmeg

- 1 cup water

DIRECTIONS: In a LARGE mixing bowl, mix together the sugar, oil, eggs and pumpkin. Sift together the dry ingredients and then add to the pumpkin mixture. Add the water and mix well. Grease and flour bread pans. Pour batter evenly into each pan and bake at 350 degrees for 35-45 minutes. (If you're baking miniature loaves they bake for about 25 minutes. Larger loaves may take longer than the 45 minutes). Prepare the cream cheese frosting.

CREAM CHEESE FROSTING INGREDIENTS:

- 8 oz. cream cheese, softened

- 1 tsp. lemon extract (optional, but Mom always used it)

- 2 lb. bag powdered sugar

- 1 cup butter (2 sticks), softened

- 1 tsp. vanilla

- milk (if frosting gets too thick)

DIRECTIONS: Blend cream cheese, butter, lemon extract, and vanilla until smooth. Gradually add powdered sugar. If frosting is too thick, add milk a little at a time.