November is not complete without Pumpkin Bread. When I was growing up, Pumpkin Bread was often baked in tall tin cans so that the finished product of round slices was pretty for women’s clubs and gatherings.  I am fine with the traditional loaf and it tastes equally as yummy.  The bread freezes so well.  I like to freeze several loaves to share during the season with friends and family.  It’s tradition!

PUMPKIN BREAD

3 cups sugar
1 cup salad oil
4 eggs beaten
2 teaspoons baking soda
3 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups canned pumpkin
chopped nuts (optional)

• Combine sugar and oil in a large bowl. Add 4 eggs and beat until completely mixed.
• Sift together flour, salt, cinnamon, nutmeg. Add dry ingredients alternately with water. Mix well. Add pumpkin and mix well again.

• Pour into greased loaf pans and bake at 350 degrees for 65 to 75 minutes.  Enjoy!