Pumpkin Bread

From Cooking with Paula Deen, Sept/Oct 2007

Pumpkin Bread
  1. 1 (15-ounce) can pumpkin
  2. 1 cup vegetable oil
  3. 2/3 cup water
  4. 4 large eggs
  5. 3 1/3 cups all-purpose flour
  6. 3 cups sugar
  7. 2 teaspoons baking soda
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon ground nutmeg
  10. 1/8 teaspoon ground cloves
  1. Preheat oven to 350˚F. Grease 2 (8x5-inch) loaf pans. In a medium bowl, beat pumpkin, oil, water, and eggs at medium speed with an electric mixer until smooth.
  2. In a separate medium bowl, sift together flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Gradually add to pumpkin mixture, stirring to combine.
  3. Pour into pans, and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
Makes 2 loaves