Family Tested & Approved
cooked,mashed or canned pumpkin
eggs ( i use egg beaters)
Preheat oven to 350*. Combine the nutmeg,cinnamon,salt,baking soda,flour & sugar in a large mixing bowl.
Add the pumpkin,water,oil & eggs and mix well.Spray or grease three 11-13 ounce coffee cans and divide the batter evenly among the cans.
Bake for 1 hour or more,until brown or a bamboo skewer ( I use a chopstick )comes out clean. Stand the cans upright on a rack for 15 minutes. Invert the cans & remove the bread.
Serve warm or stand the bread upright on a rack until cooled and wrap. I have made this and froze it.
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