Yield: 3 small loaves or 2 large loaves, I make 2 9x5x3 loaves
Sift together and sit aside: 3 1/2 cups flour
3 tablespoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons baking powder
Mix together: 3 1/2 cups sugar
1 cup vegetable oil
4 eggs
After this is mixed together and smooth add: 2/3 cup water
2 cups pumpkin
Mix until well blended and add dry ingredients 1/3 at a time, mix until
smooth each time.
1 cup of pecans maybe added, this is not necessary if you do not
care for nuts in your breads.
Line baking pans with parchment paper and grease.
Bake at 325 degrees for 70 minutes
Always check bread to be sure it has baked completely. Ovens
do vary in temperature.
If you would like to add a crumb topping, I use the topping recipe
in the zucchini bread recipe. You can half the recipe and top only
1 loaf of bread, I add this before I bake the bread.
This bread is also tasty served with the creamed cheese frosting
used on carrot cakes.