CALLING ALL BLOODHOUNDS-HERE’S A TERRIFYING TREAT FOR THE SPOOKIEST NIGHT OF THE YEAR!
- 1 ½ Cups All Purpose Flour
- ¾ teaspoon ground Cinnamon
- ¼ teaspoon Baking Powder
- Pinch of Ginger
- ½ Cup Canola Oil
- ¼ Cup Honey
- One 18-ounce can of pumpkin (NOT Pumpkin Pie Filling)
- 2 Large Eggs
Preheat oven to 350. Grease and flour 6 aluminum mini bread pans. Stir together flour, cinnamon, baking powder, and ginger in a bowl and set aside. In a large bowl, stir together the oil and honey. Add the pumpkin and eggs, one at a time, and stir to combine. Stir in ¼ Cup water. Add the dry ingredients to the wet ingredients and mix until smooth.
Fill the bread pans ⅔ full. Bake to 35 to 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool to room temperature before serving.
Store in an airtight container for up to 5 days, or wrap well and freeze for up to 2 months.