Pumpkin Bread

Pumpkin Bread

2 cups (16 oz can) cooked, packed pumpkin
2/3 cup water
3 cups sugar
1 cup butter (2 sticks)
4 eggs
3 1/2 cups flour
1 tsp baking soda
1/2-1 tsp ground nutmeg
1/2-1 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder

1. Pre-heat oven to 350 degrees.
2. Cream together the sugar, butter and eggs in a mixing bowl.
3. Add pumpkin puree and water; mix well.
4. Sift together remaining dry ingredients and slowly add to pumpkin mixture.  Combine until ingredients are moistened.
5. Pour into two large bread pans.  Bake for 1 hour at 350 degrees.

Healthy Option:  Omit 1 cup of the sugar and substitute with 1/2 cup unsweetened applesauce and 1/2 cup ground flaxseed.  Omit one cup of the flour and substitute with whole wheat flour.

Notes: This recipe works great in those mini loaf pans, with a baking time around 20 minutes.  You can also use cupcake tins, with a baking time around 16 minutes.  The mini muffins take around 12 minutes.  My oven seems to cook quickly, though, so always check.  Regardless of bread/muffin type, it is done when a toothpick inserted in the middle comes out clean and not goopy.

Recipe Origination: I have no idea.  I've been using this for at least a decade from memory.