Pumpkin Bread with Pumpkin Whipped Cream
3 cups sugar
1 cup vegetable oil
4 large eggs
1 16-ounce can of pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup warm water (105 to 115 F)
Preheat oven to 350 degrees. Lightly butter two large loaf pans or 4 small ones.
Beat sugar, oil, eggs, and pumpkin in large bowl. Sift flour, baking soda, baking powder, salt, allspice, cinnamon and nutmeg into another large bowl. Stir into pumpkin mixture. Slowly mix in 2/3 cup warm water.
Divide batter equally between pans. Bake until golden brown and toothpick inserted in the center comes out clean, about one hour for two loaves and 40 minutes for four loaves.
Cool for 10 minutes in pan then run knife around edges of breads. Turn breads out onto racks and cool completely.
Pumpkin Whipped Cream
1 cup chilled whipping cream
3 tablespoons sugar
1/2 cup pumpkin
Beat cream and sugar to stiff peaks. Fold in 1/2 cup pumpkin. Store in refrigerator.
