Pumpkin Bread

Pumpkin Bread 2 cups Libby’s 100% Pure Pumpkin {or Homemade Pumpkin Puree} 3 cups Granulated {White} Sugar 1 cup Canola or Vegetable Oil ⅔ cup Water 4 large Eggs 3⅓ cups All-Purpose Flour 2 teaspoons Baking Soda 1.5 teaspoons Salt 1 teaspoon Ground Cinnamon 1 teaspoon Ground Nutmeg Preheat oven to 350 degrees for Nonstick Loaf Pans {or 325 for Glass Loaf Pans} Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined. In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg... then whisk until well combined. Then gradually pour flour mixture into large bowl of pumpkin mixture, and stir well to combine completely. Spray bottom and interior sides of TWO 9×5 {or 1.5 quart} Loaf Pans with Nonstick Cooking Spray. Pour mixture evenly into loaf pans. Bake for 55 – 75 minutes, or until done and a toothpick inserted in center comes out clean. {baking time will vary based upon your oven, the types of loaf pans you're using, and your elevation} Once done, transfer loaf pans to wire racks and allow to cool inside loaf pans before removing. Slice