Pumpkin Bread

A Fall classic, great for picking up white-girls!

• Ready In: 1 hr 45 mins
• Serves: 12
• Yields: 2 Loaves

Ingredients

• 16  ounces pumpkin (Ideally, fresh, but Libby's canned pumpkin is absolutely acceptable)
• 3  cups sugar
• 1  cup  vegetable oil
• 4  eggs (Beaten)
• 3 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 2  teaspoons salt
• 2  teaspoons baking soda
• 1⁄2 teaspoon ground cloves
• 1  teaspoon ground nutmeg
• 1  teaspoon ground cinnamon
• 1  teaspoon ground allspice
• 2⁄3 cup water

Directions

1. Preheat oven to 350 F.
2. Combine sugar, vegetable oil, and beaten eggs in large mixing bowl.
3. Add pumpkin to mixture and blend very well.
4. Combine all dry ingredients (baking powder, baking soda, salt, All-Purpose flour, cloves, nutmeg, cinnamon, and allspice) together and mix them evenly throughout.
5. Gradually stir the dry mixture into pumpkin mixture until blended thoroughly.
6. Add the water to the mixture and beat thoroughly.
7. Pour into 2 greased 9 x 5 x 3 inch pans and bake for 1+ hours.
8. After one hour, check bread by sticking knife into the center and remove. Knife should come out clean.
9. Allow loaf to rest for at least 10 minutes before removing from pan to prevent the loaf from sticking and tearing. (If you bake it in a ceramic bread pan, it can removed it sooner).
10. Slice, serve, and enjoy the white girls!