1 cup Corn Oil 4 Eggs
2/3 cup Water 3 1/3 cups Flour
2 cups Canned Pumpkin 1 1/2 tsp. Salt
1 tsp. Nutmeg 1 tsp. Cinnamon
2 tsp. Baking Soda 3 cups Sugar
Grease and flour 3 loaf pans. Combine oil, eggs, water and pumpkin by hand or by mixer. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Bake at 350 for one hour or until toothpick comes out clean! Stays moist for days!
I first discovered this recipe when cooking as a volunteer at the Magnolia Mound Kitchen for school tours. This recipe was used many, many years ago, tho adapted for canned pumpkin instead of fresh, and is still good!
PERSONAL NOTE: Cooking this recipe signals the beginning of fall for my family… it and roasted pecans mean Fall Is Here! May it become a tradition for your family as well.
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