Pumpkin Bread

Pumpkin Bread
1 small can pumpkin (1½ cups)
½ cup water
3 eggs
¾ cups oil
2¼ cups sugar
¾ tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1½ tsp. baking soda
2¼ cup + 2 Tb. flour
In a large bowl mix together all of the wet ingredients.  In another bowl combine the dry ingredients.  Gradually add the dry ingredients to the larger bowl and mix well. Bake in greased pans. Makes 2 large or 4 to 5 mini loaves. Bake at 350° for 45 to 55 minutes. Test with toothpick. 

Cool and frost with Cream Cheese Frosting. You can put mini chocolate chips on top of the frosting. Or you can add mini chocolate chips to the batter. This pumpkin bread freezes well.

Tiffany's Note: To double, use a large can of pumpkin and double the remaining ingredients (so you will use 4 3/4 cups of flour--the original recipe used a large can). A double recipe makes 4 to 5 large, lovely loaves of pumpkin bread!  The friend who we originally got this recipe from used to make it and give it to her neighbors for a Christmas gift.  

The small can recipe is the right size for several mini-loaves to eat or share.  The cream cheese frosting on top makes them extra special.  I've found that regular sized chocolate chips don't work as well--the mini are much better.  This is such a versatile recipe--you can also make it into cupcakes and frost with cream cheese frosting.  

When I made this it took a minute or two less than 50 minutes in my oven (making mini-loaf pans).


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