Pumpkin Bread

This bread is great the day after it is made. This has become a staple that I take into work or give friends. It's a recipe that I can make with items from my pantry. The recipe makes about two loaves or can be used for muffins.

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutritional Information - Servings Per Recipe: 24
Amount Per Serving
Calories: 264
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 304mg
Total Carbs: 40.6g
Dietary Fiber: 1.1g
Protein: 3.1g