Pumpkin Bread      

Milk-free Egg-free Wheat-free Peanut-free
Soy-free Nut-free  Other 

Ingredients:

3 1/2 cups pumpkin
1 cup oil
3 cups sugar
5 cups flour
1/2 teaspoon salt
2 cups nuts (optional)
4 teaspoons baking soda
1 teaspoon (heaping) cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Directions:

Combine pumpkin oil and sugar. Stir in the flour. Add the remaining ingredients, stirring well. Fill three greased bread pans. Bake at 350 degrees for 1/2 hour, turn oven down to 275 degrees and bake an additional 1/2 hour or until a toothpick in center comes out clean. 

Cook's Notes:

This is a family favorite.  My milk-allergic child absolutely loves this bread. The slow baking of this bread makes it taste so wonderful!!

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