Diana's Desserts - www.dianasdesserts.com

Pumpkin Loaf

Servings: Makes 2 loaves, 8 servings each
- Good anytime of the year
- Freezes well
- Line pans with parchment paper for easier removal and 'SOFTER' end pieces.

Very moist, even more so once frozen and thawed...........Margo

3 cups white (granulated) sugar
1 cup cooking oil
4 large eggs
2 cups canned 100% pumpkin puree (not pumpkin pie filling)
2/3 cup water
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3 1/2 cups all-purpose flour
1 cup finely ground nuts (optional)
Chopped nuts, for top (optional)

Preheat oven to 350 degrees F. Line two 8" inch by 4" inch by 2 1/2" inch loaf pans with parchment paper or other baking paper. Lightly grease pans and parchment paper. Set aside.

With electric mixer, cream sugar, oil, and eggs at low speed. Add pumpkin, water, dry ingredient in given order. Stir in finely ground nuts (if using). Sprinkle chopped nuts over top if desired.

Place batter in greased and lined loaf pans and bake in oven at 350 degrees F for 75 minutes (1 hour and 15 minutes). Check loaves after 60 minutes as individual ovens cook differently.

Remove loaves from oven, and let stand 10 minutes, then remove from pans and cool on rack. Wrap in waxed paper, or plastic wrap and cover tightly with aluminum foil.

Makes 2 (8x4x2-inch loaves), 8 slices per loaf.

Source: My Recipe Box
Submitted By: Margo O'toole, Ontario, Canada
Date: November 18, 2002