tonight i made: Pumpkin Bread
Prep Time: 15 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 36 servings

INGREDIENTS:
3 cups all-purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.
2. Sift together the dry ingredients .
3. Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
4. Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

i forgot to grease the pans, i recommend not leaving out that detail....but i did make the brillant move of adding a cup of dark chocolate chips, pecans, and pumpkin seeds. mmmmm
perfect for canadian thanksgiving! i'm bringing a loaf for emma's fam when i go to Toroto tomorrow.