Pumpkin Bread with Pumpkin Whipped Cream
Contributed by Susan

3 cups plus 3 tbs sugar
1 cup vegetable oil
4 large eggs
1 16-ounce can plus ½ cup soild pack pumpkin
3½ cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cup warm water
1 cup chilled whipping cream

Preheat oven to 350° Lightly butter two 9x5x2½-inch loaf pans. Beat 3
cups sugar, oil, eggs, and 16-ounce can pumpkin in large bowl to blend.
Sift flour, baking soda, baking powder, salt, allspice, cinnamon and
nutmeg into another large bowl. Stir into pumpkin misture. Slowly mix
in 2/3 cup warm water.

Divide batter equally between prepared pans. Bake until tops are golden
brown and tester inserted into center comes out clean, about 1 hour.
Transfer breads to racks.

TOPPING:
Beat cream and remaining 3 tbsp sugar to stiff peaks. Fold in remaining
½ cup pumpkin.

Makes 2 loaves.