Recipe 24- Pumpkin Bread

                                                                PUMPKIN BREAD

2 1/2 C granulated sugar
1 C vegetable oil
4 eggs
3 C all-purpose flour
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 tablespoon baking powder
2/3 C water
1 can pumpkin pie mix (18 oz)
1 C chopped pecans or walnuts (optional)

In a mixing bowl, mix together the sugar and oil. Beat in the eggs one at a time.  In a separate bowl, mix together flour, cinnamon, salt, nutmeg, baking soda, and baking powder.  Add to first mixture alternately with water, mixing well between additions.  Add pumpkin, stir well, then stir in nuts.
Pour into three greased 8 1/2 x 4 1/4 x 2 1/2 inch foil loaf pans. Bake at 350 degrees for 50 minutes.

Ratings (out of five)
Difficulty *
Taste ****

Two months ago, Lindsey started her freshman year at the University of California, San Diego. Caroline and I made this pumpkin bread to place in the first "care package" for Lindsey. My mother would send me homemade pumpkin bread and zucchini bread when I was in college.

My mother had two copies of this recipe in her recipe folder. One was handwritten by her on one of her recipe cards. The other was given to her by her good friend Mary Couglin and asks that my mother please make a loaf for the Historical Society gathering.