Moist pumpkin bread

Everybody knows it's that time of year again to bring out the different fragrance of spices and cheer in preps for the holidays. I might be wrong, but it seems most of us are in the kitchen baking or cooking with some type of spice whether it be pumpkin or cinnamon during this time of year than any other - so what a great October day to bake a simple moist pumpkin bread to help get the holidays started right, plus the aroma will have your home smelling better than a Yankee candle

     Ingredients: 1 can pumpkin puree, organic preferably - 3 large eggs - 1 cup vegetable/olive oil - 1/2 cup water (mix in 2 tablespoons sour cream, I love the favor) - 1 cup white sugar - 1 cup of brown sugar - 2 1/2 cups all-purpose flour - 2 teaspoons baking soda - 2 teaspoon vanilla extract - 1 1/2 teaspoons salt - 2 teaspoon ground cinnamon
Directions: Preheat oven to 350 degrees. Grease/flour two loaf pans (depending on the size, this recipe may just make one pan). In a large bowl, mix together pumpkin puree, eggs, vanilla, oil, water (plus sour cream), and sugar until well blended (do not over mix). In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir the dry ingredients into the pumpkin mixture until softly blended. Pour into the prepared pan(s). Bake for about 50-60 minutes until golden brown or until toothpick comes out clean, have fun and !love it