Pumpkin Bread

Pumpkin Bread 3 - cups self-rising flour, sifted (Do not substitute) 1 - teaspoons nutmeg 2 - teaspoon ground cinnamon 3 - cups sugar or 1 1/2 cups truvia or splenda baking blend 1 - cup vegetable oil or (2 - sticks softened butter) 2/3 - cup water 2 - teaspoon vanilla extract 1 3/4 - cup fresh pumpkin puree or 1 - (15 ounce) can of solid packed pumpkin (not pumpkin pie mix) 4 - eggs cinnamon sugar topping, optional 1/2 - cup chopped pecans, optional In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine. In a medium bowl blend the oil, water, vanilla and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine. Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured. If using cinnamon sugar lightly sprinkle some on top of bread before baking. Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top. Remove from oven and run a offset spatula around the edges to loosen the bread. Cool in pan for about 10 minutes then remove from pan and cool completely on a baking rack. Note: I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing 1 cup of applesauce instead of all oil and the bread was so dense and heavy, so I don't recommend it. I think you could get by with using half oil and half applesauce, but not all applesauce. If making mini loaves - bake for 20 - 25 minutes. I also do not recommend using all purpose flour. The bread yields a dense loaf when all purpose flour is used. For a lighter version of this recipe click HERE. Recipe Yields: 2 loaves