Pumpkin Bread

I got this recipe from my MIL. It was actually one of my favorite treats to have in their home while we were dating. I think it is best during the fall/winter, but we eat it year round here.

*3 c. sugar
*1 c. vegetable or canola oil
*4 eggs, beaten
*2 c. canned pumpkin puree
*2/3 c. water
*3 ½ c. flour
*2 tsp. baking soda
*2 tsp. salt
*1 tsp. baking powder
*1 tsp. nutmeg
*1 tsp. allspice
*1 tsp. cinnamon
*1/2 tsp. ground cloves

In a medium bowl, sift together dry ingredients, set aside. In a mixer, cream together sugar and oil. Add eggs and pumpkin; mix well. Slowly alternate adding dry ingredients and water to pumpkin mix. Pour into greased and floured loaf pans. (This will make about 2 if you use 9x5 in. or 4 of the 7x3 in. size – I’ve used the mini loaf size and muffins and they all taste great). Bake at 350 for 1 – 1 ½ hours, or until toothpick inserted in middle comes out clean. Remove from pan to cool.
You can eat them plain, with powdered sugar dusted on top, or smear the top of the loaf with some cream cheese frosting for a perfect fall treat. To store, wrap tightly in plastic wrap and then in foil and keep in the fridge. These also freeze very well, just take out of the freezer about an hour before you need it.