Pumpkin Bread

My mother started this tradition about 40 years ago by cooking the bread in coffee cans to make round loaves. I no longer buy the right size coffee cans so I bake it in regular bread pans. I miss the round loaves.

INGREDIENTS

* 3 cups canned pumpkin
* 1 1/2 cups vegetable oil
* 4 cups white sugar
* 6 eggs
* 4 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground nutmeg
* 1 1/2 teaspoons ground cloves
* 1 cup raisins
* 1 cup walnuts or pecans

(you can replace the 3 spices with 4 teaspoons of Pumpkin Pie Spice)

DIRECTIONS

1. Preheat the oven to 350 degrees. Grease and flour three 9×5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Add raisins,and nuts (if desired)
3. Divide the batter evenly between the prepared pans.
4. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

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