Pumpkin Bread & Spread Recipe

Pumpkin Bread
3 c. sugar
4 eggs, beaten
2 c canned pumpkin
1 c. cooking oil
2/3 c water
3 1/2 c flour
1/2 t salt
2 t baking soda
1 t cinnamon
1 t nutmeg

Preheat oven to 350 degrees. Combine sugar, eggs, pumpkin, oil and water. Mix well. Mix together flour, salt, baking soda, cinnamon and nutmeg. Beat the two mixtures together and pour batter into greased and floured loaf pans. Sprinkle about 1-2 Tablespoons of sugar on top. Bake for 1 hour. Makes two loaves.

Kneaders Pumpkin Spread
1 (16oz) Container Frozen whipped Topping, thawed (I make homemade whipping cream 2c)
1 (5oz) package Instant Vanilla Pudding Mix (You can also use coconut)
1 (15oz) canned pumpkin
1/2 to 1 teaspoon pumpkin pie spice (depending on taste)

In a large bowl, mix together instant pudding mix, pumpkin and pumpkin pie spice. Fold in whipped cream. Chill. You can half this and have plenty for two loaves. I make the recipe and freeze half.