Katie asked about a pumpkin bread recipe so I decided I just had to share mine! It's the tastiest pumpkin bread I've ever had and people always ask me for the recipe whenever I make it!
3 cups sugar
1 cup cooking oil
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2/3 cup water
1 15-oz can pumpkin
1) Grease the bottom and 1/2 inch up 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) Bake in a 350 degree oven for 55 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
I've only ever made the two 9x5x3 inch pans and I've always had to bake the bread for more than 65 minutes. It might not take as long for the smaller pans, but for the regular it'll probably take more like 70 to 75 minutes.
And, it's not necessary to store it overnight, it's a little softer if you do but it tastes great if you eat it fresh, too!