Pumpkin Bread (courtesy of Joy)
Heat oven 350degrees
4 eggs
3 cups sugar
1 cup Crisco oil
2 cups canned pumpkin
2/3 cup water.
Mix and add: 3 1/3 cups flour (if you don't sift the dry ingred's, at least lift flour with a fork several times to add air before measuring it out. ) 1 tsp nutmeg 1 tsp cinnamon 1 1/2 tsp salt 2 tsp soda In large mixing bowl, beat eggs, add sugar, beat, add oil and pumpkin. Mix well, add water. Mix together some flour, the soda and spices, add and beat in, then stir in the rest of the flour. Makes 2 large loafs (like I just brought) or more smaller ones. Bake large loafs about 1 and 1/2 hour, or til toothpick comes out clean. It's hard to make sure these are done without the toothpick. If your oven heats too hot, reduce temp and check with toothpick.
Notes by Bethany: I add about 3/4 cup raisins and 3/4 cup coconut to this recipe and love it. The best pumpkin bread ever and my kids are not mad about it for a treat. Or breakfast.