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Pumpkin Bread a la Sarah

When my eldest son was in high school he had a good female friend that lived close by and naturally became part of the Oberto clan. She would make us this bread at least once a year as a treat. I loved her enthusiasm as a young cook and remember asking her to our house to make it together. She was good enough to share the recipe. It's a sweet, sweet memory. That dear girl is married with a baby now and has moved away from Colorado. At the first sign of fall I always think of her and reflexively make this recipe. I hope she sees this and knows she is still loved and welcome to come back to her adopted home anytime.
This makes a BIG batch, two 9x5x3 inch, three 8x4x2 inch or four 7 1/2x3 1/2x2 inch loaf pans. Since I was introduced to this recipe as a gift, I tend to make one for me, and some to give away. Pictured is one traditional loaf and 4 mini-loaves (approximately 5x3) which I wrapped up as gifts.
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Ingredients Method

Ingredients
  

  • 3 cups sugar
  • 1 cup cooking oil (vegetable, canola, sunflower
  • 3 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2/3 cup water
  • 1 15oz can puréed pumpkin

Method
 

  1. Preheat the oven to 350°
    Grease bottom and up 1/2 inch up the sides of selected pans.
    In a very large mixing bowl (with an electric mixer) or stand mixer, beat sugar and oil on medium speed.
    Add eggs and beat well.
    In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.
    Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
    Spoon batter into prepared pans.
    Bake for 55 to 65 minutes until a wooden toothpick inserted into centers comes out clean.
    Cooking time will need to be adjusted based on loaf pan size. Minis cook in about 35 minutes.
    Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
    Alternate: Raisin Nut Pumpkin Bread: Prepare as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added.
    HAPPY EATING!!