Pumpkin Bread

• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 1 cup Mazola Corn Oil
• 2/3 cup water
• 4 eggs
• 1 29 oz Can of Pumpkin
• 1 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon (use a good one, I like Saigon Cinnamon for this recipe)
• 3 1/4 cups flour
• 2 teaspoons baking soda

1. Add all dry ingredients (except baking soda and flour) to mixer, and slowly mix. You only need a minute or so, just so they are pretty well blended. Add oil and water and eggs mixing slowly until all the ingredients are thoroughly blended together, and there's no lumps.
2. Add pumpkin and mix on low setting for 60 seconds or until its throughly blended.
3. Slowly add flour, again on your low setting, until everything is throughly blended. It usually takes me 2 minutes or so. Scrape the sides of the bowl and continue on low for another 30-45 seconds until everything is a nice smooth mix.
4. Lastly, add baking powder and mix on medium low for about 30 seconds. Too much mixing introduces air into the bread, and this is best when it is rich and dense.
5. Take 3 8" bread pans and a small bread pan and lightly oil and dust or use a baking spray. Evenly distribute the mix over the pans - should have about an inch of space left.
6. Bake at 350 degrees for 55 minutes on middle shelf. The small loaf should be done, the big ones will need another 5-10 minutes.
7. Let cool, serve with butter!!

sugar, brown sugar, corn oil, water, eggs, salt, nutmeg, cinnamon, flour, baking soda

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-51470971 (may not work)