Autumn is approaching and I am nesting a bit in this cooler weather- you know cleaning house, reading books, and cooking some of my favorite fall dishes. This quick bread is super easy, tasty, and freezes well- one of my all time favorites!
Pumpkin Bread
2 cups sugar
¾ cup water
1 cup oil
2 cups pumpkin (1 small can)
4 eggs
2 teaspoons baking soda
1 ½ teaspoons salt
3 1/3 cups sifted flour
1 teaspoon nutmeg
1 cup nuts (pecans or walnuts)
Mix ingredients until smooth. Do not overwork batter.
Pour into 2 ungreased 9x5 loaf pans.
Bake at 350° for 1 hour, 20 minutes
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