Makes two loaves or up to 24 muffins
- 2 cups canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 3/4 teaspoon ground cloves
1 Heat oven to 350.
2 in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3 Beat until well mixed.
4 Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5 Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6 Grease two 9 x 5 inch loaf pans and dust with flour.
7 Evenly divide the batter between the two pans.
8 Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9 Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
10 Slice and serve plain, buttered, or with cream cheese.