Pumpkin Bread

Kim Beck

I've used this recipe for almost 30 years.  I found it in a local publication when we lived in Salem, Oregon.  A favorite for gift giving!

3 1/2 cups all-purpose flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

1 tsp. allspice

3 cups granulated sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups pumpkin

2/3 cup water

1 1/2 cups chopped pecans, if desired

Preheat oven to 350 degrees. In large mixing bowl, combine all dry ingredients. Add oil, eggs, pumpkin, and water, beating until well blended.  If using pecans, stir them in.  Pour batter into two well greased  9 x 5 x 3-inch loaf pans. Bake 1 hour or until toothpick inserted in the center of the loaf comes out clean. Remove from pans and cool. I usually make 6-8 small loaves out of one batch instead of the two large.