Here's a delicious pumpkin bread recipe from Jill Fisher. Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She has taught cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living.
The Best Ever Pumpkin Bread!
1 cup salad oil (not olive)
2/3 cup water
3 cups sugar
2 cups pumpkin
Whisk together in a large bowl.
1 tsp cinnamon
½ tsp nutmeg
1 ½ tsp salt
2 tsp baking soda
3 ½ cups flour
1 cup chopped pecans
Whisk together in a small bowl.
Stir the dry ingredients into the wet ingredients. Mix well. Pour into individual mini loaf pans (approximately 4-5) that have been sprayed with Pam cooking spray.
Bake at 350F for 55 minutes.
Cool and slice. These loaves freeze very well.
Note from Conejo Joe: This recipe looks so easy that even I, an incompetent nincompoop in the kitchen, can make this pumpkin bread recipe!