Pumpkin Bread

This recipe was one of Steve's favorites growing up and he still regularly requests that I make it for him :) When his mother made this recipe, she used small coffee cans instead of loaf pans, giving her pumpkin bread a unique appearance. Steve prefers his pumpkin bread frozen with a swipe of butter on top :)



4 1/2 cups sugar
6 eggs
1 1/2 cups oil
5 1/4 cups flour
1 1/2 tsp nutmeg
1 1/2 tsp salt
3 tsp baking soda
1 large can pumpkin
1 1/2 tsp vanilla

Beat sugar and eggs until smooth like snow; add pumpkin, oil, and vanilla. Combine dry ingredients in separate bowl and add gradually to pumpkin mixture, beating well. Grease loaf pans and fill 1/2 full with batter. Bake at 350 for one hour. Allow to sit for 5 minutes and then remove from pans to cooling rack.