Mix in large bowl:
2 2/3 cups sugar
3 1/2 cups all purpose flour (for the bread pictured here, I replaced 1/2 c. all purpose flour with 1/2 cup whole wheat)
1/2 tsp. cloves
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup canola oil
2 cups pumpkin (1 can)
2/3 cup water
2/3 cup chopped nuts (used walnuts today)
Blend until thoroughly mixed. Pour into LARGE Bundt pan, greased and floured if needed. Bake at 350 degrees for approximately 1 hour.
This bread took about 70 minutes. This recipe is such a large, dense version of pumpkin bread that I used an instant thermometer to be sure it was completely done before removing the bread from the oven. But if I don't want to bother with that, we eat the bread even if it didn't get all the way done in the center, even like it that way.
In the interest of getting the most out of my oven, I did a back-to-back baking by popping a Whole Wheat Date bread into the oven after this one came out. That loaf went into the freezer.
What's cooking up at your house today?