Pumpkin bread has always been a classic Fall and Winter baked good for my family. Eat it for breakfast, for a snack, and/or for dessert. Pumpkin bread is good anytime.
3 1/2 cup sifted Flour (you can buy it pre-sifted in store)
3 Cups of Sugar
2 teaspoon Baking Soda
1 1/2 teaspoon Salt
1 teaspoon Cinnamon (I sometimes put more in than this)
1 teaspoon Nutmeg (I sometimes put more in this this)
1 Cup Salad Oil (I use Caripelli cooking and baking olive oil)
5/8 Cup Water
2 Cups Pumpkin (one can Libbys pumpkin)
Sift dry ingredients into bowl. (You can just measure and if you dont have a sifter just stir everything around in bowl once it is measured). Once you have done this, make a well (dig a hole in center of dry ingredients) and put remaining ingredients into bowl. Mix with mixer, scrape bowl and pour into greased (Pam spray) pans.
Bake at 350 deg for one hour.
You will have to check breads because altitude might cook them different. Remember small loaf pans get done pretty quick. Use a toothpick to test.