Ingredients
3 1/2 cups unsifted flour
2 1/2 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 cups pumpkin puree, canned or fresh
1 cup oil
2/3 cup water
4 eggs
Preparation
Preheat the oven to 350. Grease and flour 2 large loaf pans, or use 3 smaller disposable pans, or about 24 muffin cups. In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. In a smaller bowl, stir together the pumpkin, oil, and water and set aside. Add the eggs 1 at a time to the flour mixture, beating well after each. Make a well in the center of the flour mixture and pour in the pumpkin mixture. Stire just until the flour is moistened. Pour into the pans and bake for 1 hour, or until a toothpick comes out clean. Cool for 10 minutes in the pan before removing.
