Pumpkin Bread (2 versions--one with nuts)

1c. sugar

1/2c. cooking oil

1 & 1/2 eggs (1 whole egg + egg whites of another egg)

1c. canned pumpkin

1&1/2c. flour

1/4t. salt

1/2t. baking soda

1/4t. baking powder

1/2t. cloves

1/2t. cinnamon

1/2t. nutmeg

Heat oven to 350℉.  Grease and flour 9x5x3 inch loaf pan.  In a bowl, with electric mixer at medium speed, beat sugar with oil until blended.  Add eggs and beat well.  Beat in pumpkin.  Add salt, baking soda, baking powder, cloves, cinnamon, and nutmeg and mix at low speed.  Slowly add flour and mix in at low speed until all the flour is in and the batter is mixed well.  Pour batter in pan.  Bake 1 hour or until toothpick poked in the center comes out clean.  Cool 10 minutes: remove from pan and finish cooling.

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Pumpkin Nut Bread



2c. flour
2t. baking powder
1/2t. baking soda
1t. salt
1t. cinnamon
1/2t. nutmeg
1c. canned pumpkin
1c. sugar
1/2c. milk
2 eggs
1/4c. butter
1c. chopped nuts (optional)

Combine pumpkin, sugar, milk, and eggs in a large mixing bowl.  Add baking powder, baking soda, salt, cinnamon, nutmeg, and butter.  Mix well.  Stir in flour and nuts.  Mix until well blended.  Spread in a well-greased bread loaf pan.   Bake at 350℉ for 45-55 min. or until toothpick inserted into the center comes out clean.