Pumpkin Bread (with Orange Butter)

Pumpkin Bread

1. 3 c sugar
2. 1 c vegetable oil
3. 4 eggs, slightly beaten
4. 2 c pumpkin (I use a 15oz can pumpkin)

5. 3 ½ c flour
6. 2 tsp baking soda
7. 1 tsp baking powder
8. 1 tsp salt
9. 1 tsp nutmeg
10. 1 tsp allspice
11. 1 tsp cinnamon
12. ½ tsp cloves

13. 2/3 c water

Grease six 5-inch loaf pans (or two *9-inch). Preheat oven to 350 degrees.
Combine wet ingredients (#1 thru #4). In a separate bowl combine dry ingredients (#5 thru #12).
Alternately blend flour mix and water (#13) into pumpkin mix—beginning and ending with flour.
Pour into prepared pans. Bake 45 minutes or until wooden toothpick tests done. Cool in pans about 10 (to 20) minutes then take out. Finish cooling on rack. Makes six mini-loaves.

(*If using 9-inch pans, bake for about 70 to 75 minutes, or until toothpick tests done.)

Incredible served with orange butter!

Orange Butter:

½ c butter, softened
½ c powdered sugar
3 Tbsp grated orange rind
2 tsp lemon juice

This butter is fantastic on a lot of other things too! (Including pancakes, waffles, & dinner rolls.)