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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I have no idea where I found this recipe. For the past 25 years or so this has become a holiday tradition. I have made this for bake sales and have baked it in mini-loaf pans and given as Christmas gifts. If this is baked in mini-loaf pans, reduce the cooking time to about 45 minutes. Ingredients:
3 cups sugar |
1 cup salad oil (canola) |
4 eggs, beaten |
1 (16 ounce) can solid pack pumpkin |
2/3 cup water |
3 1/2 cups all-purpose flour |
1/2 teaspoon clove |
2 teaspoons baking soda |
2 teaspoons salt |
1 teaspoon baking powder |
1 teaspoon nutmeg |
1 teaspoon allspice |
1 teaspoon cinnamon |
Directions:
1. Cream the sugar and oil together.
2. Add eggs and pumpkin, mixing well.
3. Mix together the dry ingredients.
4. Add dry ingredients to pumpkin mixture alternately with water.
5. Pour into 2 well greased and floured 9 x 5 inch loaf pans.
6. Bake at 350 degrees for 1 1/2 hours or until tests done.
7. Let stand 10 minutes, remove from pan to cool.
8. Note: To test for doness, insert a toothpick off center and if it comes out clean the bread is done.
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