Here are two delicious pumpkin bread recipes, that you’d enjoy experimenting with. They are simple, and have the most basic ingredients, ones that you usually have at home. They have a very special blend of spices to add some flavor to the bread.

Allspice pumpkin bread

Ingredients
1 can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Directions
Line butter paper, and flour 7×3 inch loaf pans.

Crispy crust pumpkin bread

Ingredients
2 cups flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
¾ cup unsalted butter
2 large eggs
1 can pumpkin puree

Directions
Grease 8 ½ X 4 ½ loaf pans with butter, and sprinkle some flour. In the meantime, pre-heat the oven at 325F
Mix together flour, salt, baking powder, baking soda and the spice in a bowl. Whisk it well and set aside.
Whip butter and sugar until they blend in an electric beater.
Add the eggs, one at a time, and beat well.
Make the mixture smooth and fluffy.
Beat in the pumpkin. The mixture might curdle, but that does tend to happen.
Reduce the speed of the beater, and add in the dry ingredients.
Fold the mixture gently, and combine well.
Pour out the batter into the pan you set aside.
Bake it for an hour and 10 minutes, or until you check for the center to have cooked. Check it by inserting a toothpick which should come out clean.
Let the loaves cool in the pan for at least 10 minutes.
Turn out the rack to allow it to cook.
You can always use a knife to clear out the loaves off the edges of the pans if sticky.
The loaves tend to have a crispy crust, once their fresh out of the oven.
Toasting the bread the next day, may also give you the same taste, as though freshly baked.