Pumpkin Bread (Cake)

• 2 cup (or 1 can) cooked pumpkin
• 3 cup sugar
• 2/3 cup water
• 1 cup corn oil
• 4 eggs
• 3 1/2 cup flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 4 tsp cinnamon
• 1 tsp nutmeg
• 1 cup chopped pecans

1. Pre-heat oven to 350 degrees and grease muffin tin or break pans with cooking spray.
2. In a large bowl beat together pumpkin, sugar, water, oil, and eggs until smooth. In another bowl (or a food processor) mix the flour, baking powder, salt, cinnamon, and nutmeg.
3. If making muffins or mini-muffins: Add the dry mix to the liquid and stir just enough to bring together. Do not overmix. Pour into muffin tins, filling each about 3/4 full. Bake for about 15-20 minutes until tester comes out clean.
4. If making bread loaves or mini-loaves: Add the dry mix to the liquid and mix until smooth. Pour into bread pans. Bake for 35-50 minutes depending on size of pans, until tester comes out clean.
5. Makes 2 loaves, 7-8 mini-loaves, two dozen muffins, or four dozen mini-muffins.

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

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-cake-50078794 (may not work)