Dad’s Pumpkin Bread

Dad's Pumpkin Bread

Total time:  Approximately 1 – 1.5 hours.

3 cups sugar
1 cup vegetable oil
4 eggs lightly beaten
16 oz. can unsweetened pumpkin
3-1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon (I use about 1.5 but it depends on your taste)
1/2 teaspoon ground cloves
2/3 cup water

Preheat oven to 350 degrees. Butter and flour (or Crisco/flour) 2x 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in a separate bowl, mix well. Blend dry mix into wet mixture, alternating water and dry mixture (about 1/3 of each, each time). Divide batter between the two pans. Bake for (the original recipe said 40 minutes, but you’ll need to figure out how long extra for your oven) 75 minutes or until toothpick comes out clean. Let stand 10-15 minutes, remove from pan and cool completely on a wire rack.

I cut back on the sugar, and I buttered but dusted my pan with sugar instead of flour. Otherwise, I followed the instructions to get that perfect loaf in the picture.

Bake time was 50 minutes for one loaf of bread at sea level.