Adapted from “Fresh & Honest,” by Peter Davis. Adjusted for high altitude. Makes 2 loaves.
Ingredients
3 cups sugar
1 1/8 cups oil
5 eggs
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon baking powder
2 1/4 cups pumpkin puree
Directions
Preheat oven to 350 degrees. Grease 2 loaf pans.
Vigorously mix sugar and oil. Add eggs, slowly, while mixing. In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and baking powder. Add to the sugar-and-eggs mixture.
Add in the pumpkin puree and mix thoroughly.
Divide batter into the pans. Bake for approximately 40 minutes, rotating pans halfway through cooking. Bread is done when an inserted toothpick comes out clean.
