Shelly's Recipe

PUMPKIN BREAD

Category: Quick Breads

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 eggs
1 cup vegetable oil
2/3 cup water
1 can (15 ounces) pumpkin
3 cups sugar

Preheat oven to 350 degrees. Grease two 9-by-5-by-3-inch or three 8-by-4-by-2 1/2 -inch pans.

In a medium bowl, mix together the flour, baking soda, salt, nutmeg, cinnamon and cloves. In a large bowl, beat eggs lightly. Add oil, water, pumpkin and sugar and mix until combined.

Add flour mixture to pumpkin mixture, mixing until blended. Pour into prepared pans.

Bake for 1 hour or until wooden pick inserted into center comes out clean. Let cool in pans 5 minutes, then remove loaves from pans and cool completely on a wire rack.

To prepare ahead: You can make the bread up to 2 days ahead. When cool, wrap in plastic wrap and store at room temperature. Makes 2 or 3 loaves

NOTES:
I like add about 1 cup of chopped pecans to the batter after stirring in the flour mixture.

To freeze: You can freeze the pumpkin bread for up to 3 months. When cool, wrap in plastic wrap, place in a sealable plastic bag and freeze. Thaw at room temperature 2 to 3 hours before serving.