The best pumpkin bread ever

The above picture?  That was almost the only picture I had to show you of this amazing pumpkin bread.  It was just gone so fast - before I had a chance to capture the elusive bread on film.  By the time I had a second to snap a picture, there was one single, solitary slice left.  And I was about to eat it when I decided I should preserve this recipe for all of posterity.

I know most people save their pumpkin recipes for the fall.  The first cool breeze rolls around in September and all of a sudden there are pumpkin lattes and pies popping up from around every corner.

Pumpkin is one of my favorite flavors, and I can't just wait around for "seasons."  After an especially rough week a couple of weeks ago, I needed a little catharsis and a little pick me up.  Baking does that for me.  It's easy enough to follow a recipe and have a little instant gratification when it's done.  Instant gratification you can eat! 

So I got to cooking.  I've made a lot of pumpkin breads in my time, sampled many a recipe.  This one is by far the best out there.  Incredibly moist, I attribute it to using a little less flour than many of the recipes I've tried, along with the canola oil in place of butter.

I brought in a piece to work and bregrudingly shared it with my coworker.  She loved it as much as I did and agreed it's her new favorite pumpkin bread also.  Guess I know what I'll be bringing in to the office next time I need her to stay late!

Pumpkin Bread

1 1/2 cups flour

1/2 tsp salt

1 cup sugar

1 tsp baking soda

1 cup pumpkin puree

1/2 cup Canola oil

2 eggs

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp allspice

1. Preheat the oven to 350.  Combine the flour, salt, sugar, and baking soda.
2. In a separate bowl, mix the pumpkin, oil, eggs, 1/4 cup water and spices together.
3. Combine the wet ingredients with the dry ingredients.  Mix just until blended.
4. Pour into a greased loaf pan and bake 50-60 minutes.  Turn out of pan and cool on rack.