Pumpkin Bread

Difficult summer gardening and life have taken me away from blogging on a regular basis.  With the end of a long, hot and dry summer,  I've put my garden to bed and plan to blog more often. This Pumpkin Bread recipe is delicious seasonal fall treat.  You can make 5 small loaves with it (loaf pan measuring 6" X 3") or 2 large loaves.  It freezes well and is wonderful to have on hand for the unexpected guest and gift giving.  The recipe below calls for 2 teaspoons of cinnamon but you can use the spice that best suits your taste.  The original recipe calls for 1 teaspoon of cinnamon and 1 teaspoon of nutmeg.  You can also use Allspice and or Pumpkin Pie Spice. The addition of nuts and raisins are optional.  I personally think they are a tasty addition but again do what suits your own taste. Especially satisfying with your afternoon cup of tea.

Pumpkin Bread

3 C sugar

1C vegetable oil

4 eggs

2C canned pumpkin (16 oz)

2/3 C water

3 1/3 C all purpose flour

2 t baking soda

1 1/2 t salt

2 t cinnamon

1/2 to 3/4 chopped walnuts (optional)

1/2 to 3/4 raisins (optional)

Preheat oven to 350 degrees.  Grease and flour  loaf pans.  Mix together sugar & water with electric mixer.  Add eggs, pumpkin, water & blend.  Combine remaining dry ingredients and blend slowly.Blend in nuts & raisins.  Fill pans equally & bake 1 hour if using 2 large pans or 45-50 minutes if using 5 small pans.  Loaves are baked when inserted toothpick comes out clean.