3 1/2 c Flour
2 ts Baking soda
2 ts Salt
1 ts Baking powder
3 c Sugar
4 Eggs
2/3 c Water
1 ts Cinnamon
1 ts Nutmeg
1 ts Allspice
1/2 ts Cloves
1 c Oil
2 c Pumpkin puree
Preheat oven to 350 degrees. Sift dry ingredients together and set aside.
In a mixing bowl, cream sugar, oil, and eggs until light and fluffy. Add
pumpkin; blend well.
Add dry ingredients to pumpking mixture, alternating with water, beating
well after ech addition. Pour into 2 (9x5x3) greased/floured loaf pans or
into 8 mini-loaf pans or in 8 clean round vegetable cans.
Bake at 350 degrees for about 1 hour, or until loaves test done. Baking
time will be shorter for mini-loaf pans or round cans. Cool about 10
minutes before removing from pan. Cool completely.
Personal note: I love baking this in cans I’ve saved from canned
vegetables. (I know, some of you think this is unsafe….but I do it
anyway.) This gives a nice round loaf, perfect for slicing and slathering
with a nice cream cheese spread.
The home extension agent in my county says it’s perfectly safe to bake in
the cans…although it didn’t used to be many years ago.
Yields
1 Servings