Moist, pumpkiny and not too sweet, this bread keeps well and is a perfect fall gift. Try swapping 1/2 cup of applesauce for 1/2 cup of the oil for a lower-fat version. Adapted from The Gourmet's Guide to Northwest Bed & Breakfast Inns by Anne Nisbet (Speed Graphics 1998).
Makes 2 loaves
3 cups flour
2 1/2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup water
4 large eggs
1 1/2 cups pumpkin puree
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees. Grease two large loaf pans.
In a large bowl, mix together flour, sugar, spices, salt and baking soda.
Add oil, water, eggs and pumpkin, mixing well. Stir in the walnuts.
Divide the batter equally between loaf pans. Bake for one hour, or until a knife inserted in center of the loaf comes out clean. Turn out on wire racks to cool.
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