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Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 large eggs eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans (or two 9×5 loaf pans)
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 (~65 for 9×5 pans) minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Substitutions
- Reduce 1/2 cup oil and add 1/2 cup applesauce
- Reduce 1 cup white sugar and add 1/2 cup golden raisins + 1/2 cup chopped pecans
- Reduce 2 cups white sugar and add 1 cup brown sugar + 1 cup mixed raisins and dried cranberries
- Add additional 1/4 tsp ginger
- Top with chopped walnuts/pecans
- Bake in two 9×5 loaf pans for 65 minutes
From AllRecipes