Age group(s) for this recipe:
Elementary School
Middle School
High School & Beyond

Estimated time:
15 minutes prep, 45-60 baking

Number of servings:
2 loaves, 8 slices per loaf

Ingredients: (Hit your return key to start a new line)
2 cups pumpkin***
1 cup vegetable oil
2 2/3 cups sugar
4 eggs
1 tsp almond extract

3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tbs pumpkin pie spice (or 1 tsp each of cloves, cinnamon and nutmeg)
1 tsp salt

*** If you use a 15 oz can of pumpkin, you may add 1/4 cup of orange juice or milk, and 2 extra Tbsp of flour.

Directions:
1. Combine wet ingredients in a large bowl.

2. Combine dry ingredients in another bowl. Then stir this into the large bowl.

3. Pour batter into 2 lightly greased 9x4 (or similar size) loaf pans, and bake at 350 degrees for 45 minutes to one hour. Bread is done when knife comes out *clean*. Top will be slightly dark, and crunchy.

4. Cool for 15 minutes before removing from pan. Finish cooling on racks, and wrap well.

Other suggestions and comments:
Pumpkin bread, as other quick breads, tastes better after it has set for several hours or overnight.

If you use fresh pumpkin, make sure it is well-drained.