Pumpkin Bread

I enjoy baking so that we have muffins or breads for breakfast. Ryan often just grabs something on his way out the door on the way to work so it's handy having muffins or quick breads that will be a lot easier to eat in the car then cereal. I froze some pumpkin that I had grown in our garden and some that I bought locally. I just cooked the pumpkin and then pureed it and it's keeping nicely in the freezer. I pulled out a package of pumpkin the other day to make some bread and it turned out really good.



Pumpkin Bread From Better Homes and Gardens New Cookbook



3 c sugar

1 c cooking oil

4 eggs

3 1/2 c flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

2/3 c water

1 15 oz can pumpkin



Preheat oven to 350. Grease the bottom and 1/2" up the sides of 2 9x5" loaf pans or 3 8x4" loaf pans; set aside. In an extra-large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.



In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.



Bake for 55 to 65 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.