Carol Daniel's Pumpkin Bread

 

Carol Daniel's Pumpkin Bread

Ingredients:

4 eggs

1 cup salad oil

2/3 cup water

2 cups cooked, mashed pumpkin

3-1/3 cups flour (400 gms)

3 cups granulated sugar (600 gms)

2 tsp. baking soda

1-1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/8 tsp. ground cloves

1 cup chopped, roasted pecans, optional

Method:

In mixing bowl, beat eggs. Addf oil, water and pumpkin puree and mix well.

in a medium mixing bowl, sift flour together with sugar, bakihg soda, salt, and spices.

Mak a well in the center of the dry ingredients and add the pumpkin mixture. Stir just until all ingredients are mixed. If you want to add roasted pecans, fold them in at this time.

Turn batter into 3 well-oiled loaf tins. I use my two Wolfgang Puck bread pans, plus approximately  5-6 muffin tins.

Bake at 350˚ F. for 1 hour, with a cake tester coming out clean. Remove pans from oven and set on cooling rack. Let bread cool before removing from tins.