Pumpkin Bread

3 Cups Sugar

3/4 Cup Vegetable Oil

4 Eggs

1 1/2 Cup Pumpkin

1/2 Cup Water

3/4 Cup Oatmeal

3 Cups Flour

2 Teaspoons Soda

Teaspoon Baking Powder

1 Teaspoon Nutmeg

Teaspoon Ground Cloves

1 Teaspoon Ginger

2 Teaspoons Cinnamon

  1. Preheat oven to 350

  2. Combine sugar, oil, eggs, pumpkin and water in a large mixing bowl. Blend well.

  3. Stir mix remaining ingredients together in another bowl, then gradually stir into sugar/egg mixture until well blended.

  4. Prepare 2 large loaf pans or 3 medium loaf pans: coat inside of pans with cooking spray, line bottom with wax paper, and coat wax paper with cooking spray.

  5. Pour batter into pans and bake approximately 1 hour or until done (until the top springs back when lightly touched.)  Cooking time varies depending on size of pans.

  6. Remove from oven and allow to cook for about 5 minutes, then loosen from edges of pan and invert onto cooling racks to remove from pans.  Allow to cool completely then wrap tightly to store.

This bread keeps well in the refrigerator for up to a week, and freezes well for a month or more.