Pumpkin Recipes - Quick Bread

Pumpkin Quick Bread

Preheat oven to 350 degrees.
Line 3 loaf pans with waxed paper (a dab of Crisco will make it stick in place).

In a large bowl, thoroughly combine sugar and wet ingredients:
3 cups sugar
4 eggs
1 cup vegetable oil (sunflower or safflower)
2 cups pumpkin puree
1 Tbsp. vanilla extract

In a separate bowl, sift and combine dry ingredients:
3 1/2 cups a.p. flour
2 t. salt
2 t. baking soda
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice

Stir the dry ingredients into the wet. Add about a half cup of water if the batter is too thick. Optionally, you can stir in 1 cup of chopped walnuts, chopped pecans, raisins or dried cranberries.
Pour evenly into pans, and bake for 1 hour, until a toothpick tests clean. (It usually takes at least ten more minutes.)

Note: You might have read recipes using more water. My recipe uses less water because I make my own pumpkin puree instead of using canned pumpkin.
Note: For a lower cholesterol recipe, you can use egg substitute for the eggs, and replace half the oil with applesauce. Frankly, the result is not as good (I'd call it rubber-y).
Note: I've also substituted our CSA spelt flour for the a.p. flour and loved the result.