You will need two loaf pans for this recipe.
2 2/3 cups all purpose flour
3 cups sugar
2 tsp.s baking soda
1½ tsp.s salt
2 tsp.s cinnamon
2 tsp.s nutmeg
1½ tsp.s allspice
1 tsp. cloves
1 (16 oz.) can pumpkin (A 15 oz. can is fine if you can’t find the 16 oz.)
1 cup vegetable oil
2/3 cup water
1 cup chopped walnuts (optional)
Preheat oven to 325°.
Measure all dry ingredients into a large bowl and stir them together with a wire whisk.
Then put all the wet ingredients into a medium bowl and mix them by hand until combined.
Pour wet ingredients into dry ingredients and mix thoroughly by hand, making sure to scrape the bottom of the bowl.
Pour into two ungreased loaf pans.
Bake for 1½ hours. Remove from oven and allow to cool for 1 hour before removing it from the pans. Wrap in plastic wrap after it cools. It keeps nicely for three or four days.
I don’t know how well this recipe would work if you halved it. I’ve always just given a loaf away.
*Not to brag, but I have been told that my pumpkin bread is so good you wanna smack your grandma. What that actually means I don’t know, but I’m sure it’s a compliment.