Pumpkin Bread

I talked earlier about the spiced nut mixes I was going to be making and giving as gifts this year. Here's another recipe that is a winner as a homemade gift. I saw some great individual ceramic load pans with holiday decorations at the craft store the other day. I'll probably get some to make small loaves of pumpkin bread that I can wrap in colored plastic wrap and give away. If you decide to bake some, make sure and save a loaf for yourself. It's great for breakfast (especially heated with a little butter!)...or as a bedtime snack with a big glass of cold milk.

Pumpkin Bread
This makes two large loaves. If you're making smaller versions, fill each pan about two-thirds up and make as many as the batter allows.

3 cups sugar
1 cup oil
4 eggs, beaten
1 (16 ounce) can pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water

Combine sugar, oil and beaten eggs. Add pumpkin and mix well with hand or stand mixer. Whisk dry ingredients together and add to pumpkin mixture. Add water, beat thoroughly and pour batter into 2 greased 9 inch by 5 inch by 3 inch loaf pans.

Bake at 350 degrees for one hour. Test center by inserting toothpick; bread is done when you can pull it out and it's clean with no batter sticking to it.