This is a recipe from my sons' kindergarten teacher at St. A's, Pam Buffet. The pumpkin bread was part of their Thanksgiving Feast. I make it every year and have tried a number of variations, like adding chocolate chips. I also have made a low fat version by cutting the oil in half (canola) and using 2/3 cup applesauce; and 2 eggs plus 1/2 cup of egg beaters instead of 4 eggs. If you make 2 large loaves instead of 4 small ones, they will take longer to bake.
3-1/3 cups flour, 3 cups sugar
2 tsp. baking soda, 1 cup of oil
1-1/2 tsp. salt, 4 eggs
1 tsp. cinnamon, 2/3 cup water
1 tsp. nutmeg, 2 cups pumpkin (not pumpkin pie mix)
Mix dry ingredients in bowl. Blend in oil, eggs, water and pumpkin. Bake for 1 hour at 350 degrees. Makes 4 small loaves.
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