Mom’s Pumpkin Bread

Yields: 2 loaves

Ingredients:

3.5 cups all-purpose flour

2 tsp baking soda

1.5 tsp salt

2 tsp cinnamon

2 tsp nutmeg

3 cups white granulated sugar

4 eggs, beaten

16 oz canned pumpkin (or 2 cups fresh)

⅔ cups water if using canned pumpkin (½ cup if using fresh)

A little under 1 cup of vegetable oil (roughly ⅞ cup)

Optional: 1 cup chopped walnuts

Steps:

1. Preheat oven to 350° F. Spray two 9x5 loaf pans with cooking spray.

2. Combine flour, baking soda, salt, cinnamon, nutmeg, and sugar in a large bowl. Add the eggs, pumpkin, water, and oil. Stir until smooth. (Optional: add walnuts and stir again).

3. Pour the mixture into your pans. Bake for one hour, adding more time if the center is still significantly gooey (check with a toothpick).

4. Cool slightly and then remove to cool the loaves on a wire rack. (Note: This bread refrigerates nicely and tastes even better the next day).