Wednesday, November 26, 2008

Pumpkin Bread

1 can (15 oz.) pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts, if desired (I leave them out)

Heat oven to 350 degrees. Grease bottoms only of two 8" loaf pans.

Mix pumkin, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients except nuts. Then stir in nuts if desired. Divide batter evenly between pans.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pans on wire rack. Then, loosen sides of loaves with a knife and remove from pans. Place on a wire rack to cook completely.

Wrap tightly and store at room temperature for up to 4 days. Refrigerate for up to 10 days.

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