PUMPKIN BREAD
Makes 2 loaves
INGREDIENTS:
3 cups sugar
1 cup vegetable oil
4 eggs
2 cups canned pumpkin
2/3 cup water
3 ½ cups flour
2 tsp. baking soda
1 ½ tsp. salt
4 tsp. cinnamon
1 tsp. nutmeg
1 cup chopped pecans or walnuts (optional)
DIRECTIONS:
Preheat oven to 350°. Grease and flour two 9x5x3-inch loaf pans. NOTE: If using store-bought
disposable pans, measure and if slightly less than 9x5x3, adjust cooking time to add slightly
more time since they will be thicker.
Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Combine
remaining ingredients and add slowly.
Fill loaf pans equally and bake for about an hour or until a toothpick inserted into center
comes out clean.
Cool in pans on wire racks for 10 minutes; remove from pans and allow to cool completely on
wire racks.
Cool completely and wrap in plastic wrap. Label bread type and state whether it has nuts.