Pumpkin Bread*

Ingredients

• 3 cups sugar
• 1 cup cooking oil
• 4 eggs
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2/3 cup water
• 1 15-ounce can pumpkin

Directions

1. Grease the bottom and 1/2 inch up the sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Top with Streusel Topping (see below for recipe).
4. Bake in a 350° oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for ten minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Streusel Topping

In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs.

*To make into muffins, pour into muffin tins, and bake on 350 for about 22 minutes.