Pumpkin Bread

This is our traditional Thanksgiving pumpkin bread recipe from the Wesley Hall School for Early Childhood kitchen. It makes 3 small loaves -- we use small aluminum loaf pans -- easy for gifting. We double the recipe and make two batches to cover us, family and friends. Try a slice in the toaster oven and then spread with a bit of cream cheese.

Ingredients
4 eggs well beaten

3 c sugar

½ t baking powder

2 t ground cloves

2 t baking soda

1 t cinnamon

1 t nutmeg

1½ t salt

2/3 c water

1 c vegetable oil

3½ c sifted flour

15 oz can pumpkin (not pumpkin pie filling!)

Preparation
mix the ingredients, in order, in a large bowl
pour evenly into 3 lightly greased small loaf pans

bake 1 hour at 350 degrees

toothpick check the center