Pumpkin Bread

I found this recipe more than two decades ago in a country baking book before Sarah was born and have been making this pumpkin bread ever since. I like it because it is not overly spiced. I have an aversion to any food that is drowned by the cinnamon or nutmeg in it.

 

 

 

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups pumpkin puree

3 1/2 cups all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. nutmeg

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 tsp. ground cloves

2/3 cup water

 

 

1. Preheat oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans or five mini loaf pans. Set aside.

 

2. In a large mixing bowl, combine sugar, oil, eggs, and pumkin and blend well.

 

3. In a separate bowl, combine flour, baking soda, baking powder, salt, nutmeg, allspice, cinnamon and cloves. Alternately add flour and water to the pumpkin mixture, beginning and ending with flour, blend well after each addition.

 

4. Pour into greased pans and bake for  1 1/2 hours for the regular loaf pans and 30 - 40 minutes for the mini loaf pans or until a wooden pick inserted in the center comes out clean.

 

5. Cool in pans for 10 minutes and then invert onto wire rack to cool completely.