Serves: 3
Total Calories: 2,171

1 cup vegetable oil
3 cups sugar
4 eggs
1 1/2 teaspoons salt
1 teaspoon cloves ground
1 teaspoon nutmeg ground
1 teaspoon cinnamon ground
2/3 cup hot water
2 teaspoons baking soda
2 cups pumpkins puréed or squash
3 1/2 cups flour
1 cup pecans chopped (optional)
1/2 teaspoon ginger grated fresh root (optional)

Heat oven to 350° F. In a large bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in salt, cloves, nutmeg, and cinnamon. Blend 2/3 cup hot water into baking soda stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1-pound coffee cans for 1 hour or until tests done.

Note: Use the pumpkin from your jack-o-lantern or some squash from your garden to make this delightful bread. Great with cream cheese.

Nutritional Facts:

Serves: 3
Total Calories: 2,171
Calories from Fat: 893

More Recipes from the Budget Cookbook:
Apple Muffins
Basic Crepes
Black Forest Pumpkin Bread
Caramel-Peanut Rolls
Coconut Coffee Bread
Colonial Bread
Egg Bread
Lacy Bread Crumb Pancakes
Whole Wheat Crackers