Pumpkin bread

I have a confession to make, my weakness in this world is anything pumpkin flavored. I've tried every thing from lattes, to granola, to cheesecake. I get so excited when fall rolls around every year and places start carrying pumpkin spice things but after the holidays it's back to the same old same old. A few weeks ago I was craving something pumpkin once again so I decided to roll up my sleeves and do it myself. I'm glad I did because anything home made is always better than something cranked out of a commercial oven. Not to mention this recipe is fast and simple. This delicious bread reignited my love of pumpkin, so I'll be here, pining away until September comes and I can once again fill my Styrofoam Royal Farms cup with creamy pumpkin latte.

Pumpkin Bread

4 egg yolks
1 cup oil
2/3 cup water
1 (15 oz) can pumpkin puree
3 cups sugar
1 1/2 t. salt
1 t. cinnamon
1 t. nutmeg
2 t. baking soda
3 1/2 cups flour

Preheat oven to 350 degrees.

Mix egg yolks, water, oil, and pumpkin puree.

Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix until just combined.

Pour into three medium loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 50-60 minutes. Wrap in saran wrap while warm.