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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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It is wonderful!!! This has become my new pumpkin recipe for fall!! I put the batter into mini loaf pans to sell at a bake sale. Someone else suggested putting it in a bundt pan with a glaze drizzled over the top. Whatever you choose to do, it is yummy! Ingredients:
3 cups sugar |
1 cup vegetable oil |
4 large eggs |
2/3 cup water |
1 (15 ounce) can solid pumpkin puree |
2 teaspoons ground ginger |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
3 1/2 cups flour |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 350°.
2. Lightly grease two 9 x 5 loaf pans.
3. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
4. Add water and beat until well blended.
5. Stir in pumpkin, ginger, allspice, cinnamon and cloves.
6. In medium bowl, combine flour, soda, salt and baking powder.
7. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
8. Divide batter between prepared pans.
9. Bake in preheated oven until toothpick comes out clean, about 1 hour.
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