Pumpkin Bread weather!

We've been having a lot of rain here in Florida and much cooler temps! When cool weather comes I start cooking some of my favorite fall foods! I made this pumpkin bread to serve at my Faith Sharing Group meeting. They really enjoyed it, so I thought you might as well.

This is my favorite pumpkin bread, because it's made with orange juice, and it makes a lot, so can be used for gifts too. It also freezes well. Use a very large bowl to mix it up in. Enjoy!

Pumpkin Bread

4 eggs
3 cups sugar
1 can pumpkin
3 1/2 cups sifted plain flour (*see note)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons cinnamon
2/3 cup orange juice
1 cup oil
1/2 cup nuts (I add more)
1/2 cup raisins (I omit)

(*Note: I've been omitting some of the plain flour and adding whole wheat, oats, wheat germ, and milled flax seed to make it more healthy.)

Mix in this order:
Beat eggs, add sugar and beat. Add pumpkin and beat, add flour with soda and spices and beat. Add juice and oil and beat well. Last - add nuts and stir well.

Pour into three well greased/wax papered loaf pans (or a large bundt pan)

Bake in a preheated 350 degree oven and for 1 hour. Test with a cake tester or toothpick.

I serve with cream cheese (you may also add a little orange juice or orange marmalade to the cream cheese.)

This recipe also says you can use four 1-pound coffee cans to bake it in (grease them well.) Good shape for gifts. I've never tried the coffee cans.

Thank you for your interest, please leave a comment! And please do return soon!
Katherine