3-1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 teaspoons salt
4 eggs, beaten
1 cup oil
2/3 cup water
15 oz can pumpkin (not pumpkin pie mix)
Preheat oven to 350 degrees. Using butter or baking spray, grease the baking pans well.
1. Sift the flour, sugar, baking soda, cinnamon, nutmeg and salt together in a large bowl.
2. In a medium bowl, mix together the eggs, oil, water and canned pumpkin. Pour into the dry ingredients, mixing by hand until fully blended.
3. Fill each loaf pan evenly with batter, then top with walnut halves over all.
4. Bake for 1 hour or until toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes before removing from pan. Cool on wire rack 15 minutes more before cutting and serving.
Use all the same size pans, 8" x 4"
Grease pans well before adding batter
Mix batter by hand and not an electric mixer so as not to overbeat the batter
Check doneness with wooden toothpick
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