3 1/2 Cups flour
1 1/2 tsp. salt
3 cups sugar
2 tsp. baking soda
1 Tablespoon cinnamon
1 15 oz. can pumpkin
1 Cup oil (I know it's a alot)
3/4 Cup water
Stir flour, baking soda, salt , cinnamon and sugar together. Add oil, eggs, water and pumpkin. Bake at 350 degrees 35-45 minutes (will depend on size of bread pans or muffin size) or until tests done.
This bread is delicious. Not too pumpkin-ie, not too sweet. Tastes wonderful with cream cheese frosting - I even put cinnamon in the frosting.
I made the bread and frosting for Thanksgiving - everyone liked it, even my neighbor who doesn't eat dessert. Which proves that it's not too sweet. I took it to my office holiday party, and everyone there loved it too.
I was thinking about adding more pumpkin to make it really pumpkin-ie, like Starbucks pumpkin loaf, but since I know nothing about bread chemistry I am afraid that I will just ruin it. But it is still delicious. As far as the cup of oil goes, you could try substituting the oil with apple sauce, I know people who do that with brownies. I have never tried it personally, but if it worked they would make great breakfast muffins.