Pumpkin Bread

 Just made two 4"x8" loaves this afternoon, topping one with fresh and chopped pecans just delivered from The Peach Truck folks in Atlanta. Now I can't wait to cut into one on Thanksgiving morning and smearing it with cream cheese.

1 15 oz can pumpkin puree

4 eggs

1 c vegetable oil (I used half a cup oil and 1 stick of melted butter)

2/3 c water

3 c white sugar 

3-1/2 c all purpose flour

2 tsp baking soda

1-1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger

Preheat oven to 350 degrees (175 C). Grease and flour three 7" x 3" loaf pans.

In a large bowl, mix together until well blended all of the ingredients but the flour and baking soda. Stir in flour until just blended. Pour into prepared pans. 

Bake about 50 minutes in preheated oven (if using 8" x 4" pans, bake 60-70 minutes) until toothpick inserted in center comes out clean. Cool in pans until no longer too hot to touch. Remove and cool further until room temp.