a left-over can of pumpkin...

The goodness I made with a random can of pumpkin...

Oh it came out great! I just added the can of pumpkin to a fail-safe quick bread recipe. It had all the fall flavors...nutmeg, pumpkin, cinnamon & chocolate chips ( of course raisins or walnuts would fit in nicely)
- 4 eggs
- 1/2 cup water
- 1/4 vegetable oil
- 1 can pumpkin
        (mixed well with a wire whisk before adding the dry ingredients)
- 3 1/2 cups flour
- 3 cups sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- about 1/2 teaspoon ground cloves
- 1 teaspoon nutmeg
            (all stirred into the liquid mixture just enough for all the ingredients to be wet)

* I love how bundt cakes look, but this could go into 2-3 loaf pans or in a muffin/cupcake tin.
* 350 oven for about 65 min about 50 minutes for cupcakes.
* We loved how it tasted. It came out super moist and full of Autumn! Of course you could add more or less of any spices you'd like.