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I won't touch pumpkin pie but I love this bread. Go figure . . . .

Down East Pumpkin Tea Bread

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 C vegetable oil
2/3 C water
3 C sugar
3-1/2 C all-purpose flour
1-1/2 t salt
1 t cinnamon
1 t nutmeg
1/2 t ground cloves
1/4 t ground ginger

Preheat oven to 350 degrees. Grease and flour three 7 X 3 inch loaf pans

Mix together pumpkin puree, oil, water, sugar, until well-blended. In another bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. (Pre-ground spices will do in a pinch, but nothing beats the taste and aroma of freshly-ground spices.) Stir dry ingredients into wet pumpkin mixture until just blended. Do not overmix!

Pour into prepared pans and bake for about 50 minutes. Check with toothpick. When it comes out clean, you're ready to go! This freezes beautifully but--trust me--it'll disappear before you have a chance to wrap it up! (Also makes a great gift.)