Ingredients
3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoon ground nutmeg
1 cup vegetable oil (don’t use butter)
2/3 cup water
4 large eggs
1 (15-ounce) can pumpkin
Preparation
Stir together flour and remaining ingredients in a large bowl until smooth. Divide batter evenly among 3 greased and floured 9- x 5-inch loaf pans.
Small muffns - half full, 18-19 min Large muffins - half- 2 3rds full 25 min makes 12 large & 4 small
Bake at 350° for 50 minutes to 1 hour or until wooden pick inserted into center of each loaf comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and cool completely on wire rack.
