Pumpkin Bread by Helen Jones

I love a good pumpkin chocolate chip cookie.  After all, what is not to like.  So, this pumpkin bread sounded like a good choice for this week.  Just like Stephanie we encountered a few typo's with the recipe.  However, it is a good thing mom was paying attention because I was just going along with what it said.  The recipe calls for 1 T of cinnamon and nutmeg.  This should read 1 teaspoon.  We decreased the ginger by half.  The sugar  by a 1/2  cup and the oil by a 1/4 of a cup.  We also exchanged the nuts out for craisins.  All of this, besides the cinnamon and nutmeg typo, was just done according to preference.  We definitely will be making this recipe again.  We give it a 3.  As a side note, it taste even better the second day like most things do.

3 1/2 C flour
1 1/2 t salt
3 C sugar
2 t soda
1 t cinnamon
1 t nutmeg
1/2 t ginger
1 t BP
2/3 C water
1 C cooking oil
2 eggs
2 C canned pumpkin
2 C chopped nuts (opt)

Combine dry ingredients.  Combine wet ingredients.  Combine wet and dry, being careful not to over mix.  Bake in 2 well greased loaf tins. Bake at 350 for 1 1/2 hours. ( We baked it for 1 hour on 350 and then turned down to 325 for the remaining 1/2 hour.)

Sorry there isn't a picture.  Better luck to me next time!