Recipe: Monastery Pumpkin Bread

Monastery Pumpkin Bread
Source: Monastery of the Angels, Hollywood
Makes 3 (1-pound) loaves

This bread freezes well and tastes best slightly warm, spread with butter.

3 1/2 cups sifted flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 to 1 1/2 teaspoons salt
4 eggs, beaten
1 cup oil
2/3 cup water
2 cups solid-pack pumpkin
Walnut pieces

Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.

Combine eggs, oil, water and pumpkin, mixing well. Stir into dry ingredients.

Turn into 3 greased 9x5-inch loaf pans and top with several walnut pieces.

Bake in preheated 350-degree oven 1 hour or until cake tester inserted in center comes out clean. Cool before slicing.