Pumpkin Bread

I've tried a lot of pumpkin bread recipes over the years and this one ranks up there as one of the best. It was easy, moist, and flavorful. The girl on the blog I got it from said it was an old family recipe--and you usually can't go wrong with those. A lot of the pumpkin breads I've tried have been too sweet and too cake like and this one was a little less so. The recipe says it makes one loaf, but I made two small loaves (for visiting teaching) and about a dozen or so muffins (I adjusted the cooking time to about 20 minutes for the muffins and 30 for the mini loaves).

Pumpkin Bread

1 1/2 cups sugar
1/2 cup vegetable oil

2 eggs, beaten

1/2 can (8oz) pumpkin

1 3/4 cups flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp nutmeg

1/2 tsp cinnamon
1/4 tsp ground cloves

1/3 cup water

Preheat oven to 350 degrees. Beat together sugar and vegetable oil. Add eggs and pumpkin. Combine the remaining dry ingredients in a separate bowl. Add to pumpkin mixture, alternating with water (starting and ending with the dry ingredients). Pour into a well greased loaf pan. Bake for approximately one hour, or until toothpick inserted into center comes out clean.