Monterey Pumpkin Bread

I love the fall weather and all the good smells it brings from the early morning dew on the concrete to the cinnamon and pumpkin spice coming from the kitchen. In as much as my family loves it when I bake, I still get a few grumbles from my husband with the standard question "Why are you baking???"

 I only know this to mean that he will eat it all, enjoy every bite and complain that he's gained a few pounds.

This recipe comes from my very dear friend Katie who is an excellent baker. I have tried other pumpkin bread recipes and I found this one to be the best all around. It is so flavorable and moist and makes enough to freeze.

Ingredients:

• 3 1/2 cups sifted flour
• 3 cups sugar
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 1/2 tsp. salt
• 4 eggs
• 1 cup oil
• 2/3 cup water
• 1 large canned pumpkin puree (or 2 small)
• Walnut halves

Directions:

Sift together flour, sugar, soda, cinnamon, nutmeg and salt. Set aside. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients. Turn into 3 greased loaf pans and top with a few walnut halves.

Bake at 350 degrees 1 hour (check after 50 minutes). Cool before slicing. If you are making these into muffins then cook for 20 minutes.