Pumpkin Bread

PUMPKIN BREAD

Beat 4 eggs until thick and lemon colored.
Add 2/3 cup water
2 cups pumpkin
1 cup cooking oil
2 cups white sugar
1 cup brown sugar
Sift together 3 1/3 cups sifted flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon nutmeg
1 ½ teaspoons cinnamon
Combine mixtures. While the eggs should be beaten severely the other additions should just be gently but thoroughly mixed. Bake 1 hour at 350 or until knife comes out clean. Pans should be greased, or even greased and floured if you are the skeptical type. Sprinkle the flour in with a dredger then shake out the excess. A dredger is a cup with holes in the cover. Makes 2 regular bread loaf pans full or 3 middle size aluminum foil loaves. Top usually cracks in baking. Freezes, refreezes, keeps for days not frozen. I kept homegrown cooked pumpkin in measured batches in the freezer. One cushaw pumpkin will make a lot of pie and bread. Canned pumpkin tastes OK but you need to pay attention to the water content. Sometimes I dump canned pumpkin into a colander and use what's left after the water runs out. To prepare a large pumpkin I wash it, cut it into chunks, scrape the seeds out, put the chunks in a baking pan with some water, bake at low heat until the flesh is soft, scrape it out, run it through the food processor, and freeze it. Saves peeling the monster. Notes from around 1975 show the cost of each ingredient, total $1.04 a loaf. I was probably turning in an expense report to the Credit Union.