pumpkin bread

One of the things I love about fall is pumpkin!  Pumpkin coffee creamer, pumpkin spice lattes, pumpkin ice cream (which, if you haven't tried-you should!), and pumpkin bread.  Yum!  I had a huge craving for some pumpkin bread, so I made some last night. 

I used the spiced pumpkin bread recipe from cooking light magazine, with a few alterations.

You need:
3 cups all purpose flour
2 cups sugar
2 tsp baking sode
1 tsp baking powder
1/2 tsp salt
1/4 tsp of cinnamon and nutmeg each
2/3 cup oil
3 eggs, slightly beaten
1 (15 oz) can of pumpkin puree
1/2 cup of currants or raisins or chocolate chips (optional)
**I added 2 tsp of vanilla extract, and increased the 1/4 tsp of cinnamon to 2 tsp cinnamon.  Also, I added a 1/2 cup of non-fat vanilla yogurt to make it more moist**

Method:
Combine the first 6 ingredients in a large bowl.
Make a well in the middle.
In a separate bowl, beat eggs.  Add the rest of the ingredients, through the pumpkin puree.  Whisk until incorporated.
Add the wet ingredients to the dry, and mix until just moist.
Fold in raisins.
Grease 2 loaf pans, and spoon batter into each.
Bake at  350 for 1 hour, or until a toothpick inserted in the middle comes out clean.

Enjoy!! =)