Pumpkin Spice Bread

My MOPS group has started meeting again for the new school year.  What does that have to do with you?  Well, we have a delicious potluck brunch at each meeting, which means I have the perfect opportunity to test out some new recipes!  I made this recipe as mini muffins for our first meeting and forgot to take a picture of how cute they were all piled up in a basket.  They smell heavenly while they're baking and it's impossible to eat just one!  The recipe comes from a lady at our church, Rhonda.  She gave us a loaf for Christmas last year and I had to have the recipe! 

Pumpkin Spice Bread
From Rhonda Wingo

3 eggs
3 cups sugar
1 cup oil
1 can pumpkin
1 teaspoon vanilla
3 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 cup chopped nuts (optional - I left them out)

Mix eggs, sugar and oil.  Add pumpkin and vanilla.  In a separate bowl combine the other (dry) ingredients.  Slowly add the dry ingredients to the wet.  Pour into loaf or muffin pans and bake at 350 until done.

Notes:
1. Rhonda says you can dump all the ingredients in a bowl and mix at once but I prefer mixing wet and dry separately.
2. Rhonda's mom used to make this recipe in 3 1-lb. coffee cans and those take about 1 hour to bake.  I made mini muffins and they took about 15 minutes.