Pumpkin Bread 1

Ingredients

• 3 cups white sugar
• 3 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 4 large eggs
• 1 cup vegetables oil
• 2 cups pumpkin (if using fresh, cook it first)
• 2/3 cup water
• 1 1/2 cups chopped walnuts

Method

Preheat oven to 350°F. Grease your loaf pans well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients and add the eggs, oil, pumpkin and water. Beat thoroughly. Stir in walnuts with a wooden spoon. Pour batter into pans filling half to two thirds full. Bake for 60-90 minutes, depending on the size of your pans. If you are using small pans start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool 10 minutes in pan, then loosen the edges and turn out on rack to finish cooling. For baking containers you can use a loaf pan, metal cans or whatever. If you use 1 pound coffee cans it usually take about 3 cans. I bake mine in individual tiny loaf pans.

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