Divine Pumpkin Bread
Granted, this is NOT the healthiest recipe in my recipe box, but it so yummy that it makes it okay to splurge once in a while. We make sure to stock up on canned pumpkin during the Fall to Thanksgiving season to try to avoid any pumpkin shortages since we make this recipe all year round. This is a simple and easy recipe to get into the kitchen and let your kids learn the basics of cooking.
- 3 C Sugar
- 1 C Vegetable Oil
- 4 Eggs
- 2/3 C Water
- 1 Can of Pumpkin (15 Oz)
- 2 tsp Baking Soda
- 1 1/2 tsp Salt
- 2 tsp Nutmeg
- 1 1/2 tsp Cinnamon
- 3 1/2 C All Purpose Flour (sifted)
Mix sugar and oil until blended, then add eggs and beat well. Then add the pumpkin and water and mix. Finally add spices, baking soda, salt and flour. Mix thoroughly until well blended.
Pour into greased and floured loaf pans. Bake at 350 degrees between 45-60 minutes. Check with toothpick, if it comes out clean then it is done. Remove from loaf pans when pans are cool enough to handle yet still warm. Let cool all the way and wrap with aluminum foil.
*Nifty tip about this recipe is that it is SO much better if you resist temptation and let it stay wrapped at least over night, the top becomes so moist*