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!
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)
1. Combine sugar and oil in a large bowl. Add 4 eggs and beat until completely mixed.
2. Sift together flour, salt, cinnamon, nutmeg. Add dry ingredients alternately with water. Mix well. Add pumpkin and mix well again.
3. Pour into greased loaf pans and bake at 350 degrees for 65 to 75 minutes. Enjoy!