3 cups sugar
1 cup cooking oil
3 1/3 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/2 cup water
1 15-oz. can pumpkin
1. Spray not stick spray in two 9x5x3 in. loaf pans; set aside. In a very large bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water t sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree oven for 65 minutes (I baked mine 70 minutes) or until the wooden toothpick inserted into the center comes out clean. Cool pans on wire rack for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing (I could not wait and sliced into the bread when it was still warm).
And there you have it folks. A great Pumpkin Bread recipe. I loved the bread. It was so good. My house smelled heavenly when the Pumpkin Bread was baking in the oven. I will definitely be making this again! And of course, it's a wonderful autumn recipe. Plus it makes two loafs. You could wrap it up and send it to a loved one close by. I think I'm going to try and freeze the other one. That would be a great idea. I could just bring it out the night before I have my next get together. I hope you all are enjoying the fall season.
I'm signing off........from Peek-A-Boo Street!