Prep Time: 15 Min Cook Time:50 Min Ready In:1 Hr 5 Min Servings To 25 people
1 (15 ounce) cans pumpkin puree 4-1/4 eggs 1 cup and 1 tablespoon vegetable oil 2/3 cup and 1 teaspoon water 3 cups and 2 tablespoons white sugar 3-2/3 cups all-purpose flour 2 teaspoons baking soda 1-1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 3 – 7×3 inch loaf pans.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutritional Information Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg