Paula Deen's recipe for pumpkin bread calls for all-purpose flour, sugar, pumpkin pie spices, canned pumpkin and eggs. The recipe is published on the Cooking With Paula Deen website at PaulaDeenMagazine.com.
Begin by preheating the oven to 350 degrees Fahrenheit. Locate two 9-inch oven-safe loaf pans and coat the inner surface with nonstick cooking spray, butter or oil. Place 3 1/2 cups of all-purpose flour along with 3 cups of granulated sugar, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground cloves into a large bowl, and whisk together until fully incorporated. In a separate medium-sized bowl, add 2 1/2 cups of canned pumpkin, 4 large eggs, 2/3 cup of water and 1/2 cup of vegetable oil, whisking together until fully incorporated.
Pour the wet pumpkin mixture into the dry flour mixture and stir together until fully combined. Pour the batter into the greased pans, and place them in the 350-degree oven, allowing them to bake for 45 minutes. The pumpkin bread is ready when a wooden toothpick inserted into the center of the loaf comes out clean with no wet batter sticking to it. When finished, remove the pans from the oven, and allow them to cool for 10 minutes. Remove the loaves from the pans, and place them on a wire rack to finish cooling completely before slicing and serving.