| Prep Time | 10 min |
| Cook Time | 45 min |
| Servings |
loaves
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Ingredients
- 2/3 c butter or margarine
- 2-2/3 c granulated sugar
- 4 eggs
- 1 15 oz can can solid packed pumpkin
- 2/3 c water
- 3-1/3 c all purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1-1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
Ingredients
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Instructions
- Preheat oven to 350*.
- Mix butter and sugar in a large bowl.
- Add eggs, pumpkin and water and mix until well blended.
- Add dry ingredients and blend on low until incorporated. Then blend on medium speed until well blended.
- Pour into 3 greased 8×4 in pans (or 2 larger pans, but allow 5-10 min more cooking time).
- Bake until wooden toothpick inserted into center comes out clean, about 45-50 min.
- Remove from oven and cool for 10-15 min in pans, then remove from pans and cool before slicing.
- To store, wrap in foil or plastic wrap. Refrigerate if desired.
Recipe Notes
You can double this recipe (and it works to use a 29 oz can pumpkin, which is the larger size can sold in the stores most often.) It also freezes very well if wrapped in foil. I am not sure for how long, because it never lasts very long around our house, even if I freeze it! However, I imagine it would be fine for a month or so. 🙂
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