I don’t care for pumpkin pie. I don’t like sweet potatoes either. (I’m a lot of fun at Thanksgiving dinners.) You would think then, that I wouldn’t like this either, and I thought that I wouldn’t myself, but my sister-in-law insisted this was the best thing she’d tasted in a while so I gave it a shot and made some. OMG!
The recipe states that this can be frozen and that it even improves with time in the freezer. I can’t vouch for that statement because even though it makes three loaves, none of them have ever made it as far AS the freezer.
Note: DO NOT USE PUMPKIN PIE SPICE IN PLACE OF INDIVIDUAL SPICES or PRE-FLAVORED PUMPKIN.
Original recipe makes 3 – 7×3 inch loaf pans
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 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
- 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 a toothpick inserted in center comes out clean.