Pumpkin Bread II

3 Cups / 750 ml All-Purpose Flour
1 Tbsp. / 15 ml Watkins Pumpkin Pie Spice
2 teas. / 10 ml Baking Soda
1-1/2 teas. / 7.5 ml Salt
1/2 teas. / 2.5 ml Watkins Baking Powder
4 Large Eggs, slightly beaten
2-3/4 Cups / 700 ml Sugar
2/3 Cup / 160 ml Watkins Original Grapeseed Oil
2 Cups / 500 ml Canned Pumpkin
2/3 Cup / 160 ml Water
1/2 Cup / 125 ml Coarsely Chopped Nuts, if desired

Combine first five ingredients in medium bowl. In another bowl, beat together eggs, sugar, oil, pumpkin and water. Add dry ingredients; mix until well blended (do not over-mix). Fold in nuts. Pour batter into two greased 9 × 5-inch / 23 × 13-cm loaf pans. Bake at 350ºF / 180ºC for 1 hour or until bread tests done. Cool slightly and remove from pans to wire rack to cool. Makes 2 loaves, 20 servings.

Nutritional Information Per Serving:
Calories 282, Protein 4g, Carbohydrates 45g, Sodium 260mg, Fat 10g, Saturated Fat 1g, Cholesterol 43mg, Dietary Fiber 1g

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