Cynthiana's Pumpkin Bread - Pumpkin Bread

• 2 cups (475 ml) cooked or canned pumpkin
• 3 cups (700 ml) sugar
• 1 cup (225 ml) water
• 1 cup (225 ml) vegetable oil
• 4 eggs
• 3-1/3 cups (775 ml) self rising flour
• 2 tsp (10 ml). cinnamon
• 1/2 tsp (2 ml). nutmeg
• 3/4 tsp (4 ml). ground cloves
• chopped nuts (optional)

1. Preheat oven to 350 degrees (175 C.).
2. Spray the 2 loaf pans or muffin pans with a vegetable spray (or you can use the paper cup cake liners for the muffin pans).
3. Mix together, with a whisk the first 5 ingredients in a large bowl and set aside.
4. In a separate bowl mix the flour and spices together with a fork,and the nuts if you are adding nuts.
5. Then add the flour mixture slowly to the liquid ingredients and whisk them all together.
6. Pour the mixture into the loaf pans or fill each muffin pan cup about 2/3 full.
7. Bake the loaves for about 50 to 60 minutes and the muffins for about 30 minutes.
8. Take out the pans and cool for about 10 minutes on a cooling rack then turn them out on the cooling rack to finish cooling.
9. On the loaves, some people leave them in the pans and serve the bread out of the loaf pans.
10. Note: They are better the second day, they get more moist as they set.
11. Note: If you want to use All Purpose Flour, then to the 3-1/3 cups (775 ml) of All Purpose flour add, 2 tsp (10 ml).
12. Baking Soda, 1 tsp (5 ml).
13. of Salt and 1 tsp (5 ml).
14. of Baking Powder.
15. Note: I also have used Milk in the place of the Water, so to each their own.

pumpkin, sugar, water, vegetable oil, eggs, flour, cinnamon, nutmeg, ground cloves, nuts

Taken from online-cookbook.com/goto/cook/rpage/001C1E (may not work)