Pumpkin bread can be an amazing offering of rich, moist pumpkin flavor enhanced by a quartet of spices worth sailing the world for, served up in one of the most gorgeous colors that can arrive on your table. Yes, there’s sugar and oil but also beta carotene and vitamins C, E, iron and folate, all good for the immune system. Loved by kids and adults alike.
Makes 2 large loaves. Freezes perfectly.
2-1/2 cups sugar
4 eggs
1 cup vegetable oil (or substitute up to 1/2 cup with applesauce)
1 lb. can pumpkin
3-1/2 cups flour
1 tsp. baking powder
1 tsp. soda
1-1/2 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2/3 cup water
1 cup nuts, optional
Mix sugar, oil and eggs. Add pumpkin. Combine dry ingredients and add to pumpkin mixture. Then add water and mix.
Use spray or butter to grease two large loaf pans, with optional parchment paper in the bottom for easier release.
Bake at 350 for 50 to 60 minutes or until inserted toothpick comes out clean.
