Yield: 32 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| 1 cup | Oil |
| 4 \N | Eggs; slightly beaten |
| 1 can | Pumpkin |
| 3½ cup | All-purpose flour |
| 2 teaspoons | Baking soda |
| 2 teaspoons | Salt |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Allspice |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Ground cloves |
| ⅔ cup | Water |
From: cjpope@... (Candy Pope)
Date: 25 Oct 1993 11:51:22 GMT
I know this recipe calls for canned pumpkin, but it is still the best recipe for it I've ever tasted. Preheat oven to 350 degrees. In a large bowl, mix sugar and oil. Add pumpkin and eggs. Blend well. Then, add flour, spices, and water. Mix completely. Pour into two, well-greased loaf pans. Bake for 1½ hours.
Note: I have a gas oven that gets really hot, so I don't let my bread cook for the whole 1 ½ hours. I check it after an hour (just press the top of the loaves - if they spring back their done or use the toothpick test).
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