Pumpkin Bread

My mother made this during the fall and winter. We used our jack-o-lantern from Halloween which was always boiled, drained, mashed, and stored in two-cup tupperware in the freezer. Canned pumpkin will work well but your own boiled pumpkin makes it taste best. This is really a great recipe -- the bread is moist and spicy. Great with a tall glass of milk. 

3 cups sugar 

1 cup vegetable oil 

4 eggs 

2 cups pumpkin (canned or fresh) 

3 1/2 cups all-purpose flour 

1 tsp. salt 

2 tsp. baking soda 

1 tsp. cloves 

1 tsp. cinnamon 

1 tsp. nutmeg 

2/3 cup water 

Mix all dry ingredients together; in a separate bowl, mix oil and sugar - add eggs/water and mix - add pumpkin and mix; add all dry ingredients and mix well. Bake in two loaf pans (regular sized) or four mini-loaf sized pans at 350 degrees until done -- about one hour for large loaves or 40 minutes for small loaves. Be sure to spray pans with non-stick spray.