Pumpkin Bread and Pumpkin Pancakes

I'll continue on with the pumpkin theme. I've made both of these recipes just this week. In fact we had the pumpkin bread for dinner the other night, that's an okay dinner isn't it? We did have the pancakes for breakfast but that doesn't mean we've never had them for dinner.

Pumpkin Bread

3 cups sugar
1 cup oil
4 eggs, beaten
1 (16 ounce) can solid pack pumpkin
2/3 cup water
3 1/2 cups all-purpose flour
1/2 teaspoon cloves
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon

1. Cream the sugar and oil together.
2. Add eggs and pumpkin, mixing well.
3. Mix together the dry ingredients.
4. Add dry ingredients to pumpkin mixture alternately with water.
5. Pour into 2 well greased and floured 9 x 5 inch loaf pans.
6. Bake at 350 degrees for 1 1/2 hours or until tests done.
7. Let stand 10 minutes, remove from pan to cool.
8. To test for doneness, insert a toothpick off center and if it comes out clean the bread is done.
*** Instead of 2- 9x5 pans, I made 3 mini loaves, which took about 40-45 minutes to cook and one 9x5 which took a little over an hour.

Thanks to Lisa F. for the recipe and the picture, I stole it from her blog and it is a picture of the actual finished product.

Good Morning Pumpkin Pancakes

2 c. pancake mix (like Bisquick)
½ cup canned pumpkin
2 T. brown sugar
2 T. vegetable oil
2 tsp. cinnamon
2 eggs
1 tsp. allspice
1 tsp. vanilla
1 ½ c. (12oz. can) evaporated milk

In large mixing bowl combine pancake mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour ¼ c. batter onto hot griddle.