Moist and Spicy Pumpkin Bread      New!

This is a great old recipe, one I have used for years. It tastes even better the second day.




1 15-oz. can pumpkin puree              4 eggs

1 cup oil                                            2/3 cup water

3 cups granulated sugar                    3 1/2 cups Oakview Farms soft unbleached or graham flour

2 tsp. baking soda                             1 1/2 tsp. sea salt

1 tsp. ground cinnamon                    1 tsp. ground nutmeg

1/2 tsp. ground cloves                       1/4 tsp. ground ginger

      Make sure spices are fresh. Amounts are to taste.


Preheat oven to 350°. Grease and flour three 7 x 3 heavy loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, sift together dry ingredients. Add dry ingredients into the pumpkin mixture until just blended. Do not over stir. Pour into prepared pans. Bake for about 50 minutes, or until toothpick inserted in center comes out clean. Gently remove loaves from pans and place on rack to cool.