Ingredients

Ingredients:

3 cups sugar

1 cup cooking oil

4 eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

2 tsp. ground cinnamon

1 1/2 tsp. ground nutmeg

1 tsp. allspice

1/2 tsp. ground cloves (optional)

2/3 cup water

20 oz pumpkin puree (This 1.25 cans, the extra pumpkin goes a long way. Can even go closer to 1.5 cans)

Preparation

  1. Grease two 9x5x3 inch, or three 8x4x2 inch, or four 7.5X3.5x2 inch loaf pans; Set aside.

  2. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and vanilla, then beat well; set aside.

  3. In another large bowl combine flour, baking soda, salt, and spices.

  4. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined.

  5. Beat in pumpkin. Spoon batter into prepared pans.

  6. Bake in a 350 degree F oven for 50-65 minutes or until a wooden toothpick inserted near the center of the loaves comes out clean.

  7. Cool in pans on wire racks for 10 minutes.

  8. Remove from pans. Cool completely on wire racks. Serve immediately, or wrap in plastic or Ziploc to keep fresh.