Recipes

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                                        Pumpkin Bread

4 eggs, beaten

3 cups sugar

1 cup corn oil

1 can (15 oz.) pumpkin

3 1/2 cups all-purpose flour

1 tsp. baking powder                                            

1 tsp. baking

1/2 tsp. ground cloves

1 tsp. (heaping) allspice

1 tsp. (heaping) cinnamon

1 tsp. (heaping) ground nutmeg

2/3 cup water

               Preheat oven to 350° (325° for dark pans).

               In a separate bowl, mix flour, baking powder, baking soda, and spices.  Set aside.  Beat the room temperature eggs in a mixing bowl.  Add sugar and corn oil and beat until thoroughly incorporated.  Add pumpkin and mix well. Add the dry ingredients slowly and mix thoroughly.  Slowly add the water and mix until all ingredients are blended.

               Pour into two or three greased loaf pans, depending upon the size of loaf you desire.  (You can also bake batter in several tin cans, filling them half full and removing from cans after baked and cooled.)

               Bake for 60 minutes or until a toothpick inserted comes out clean. 

               NOTE:  1 1/2 tsp. pumpkin pie spice can be substituted for the cloves and allspice.