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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well done… thank you!
Jeffrey Welsh & Carol Poche’
Closing 123 Buyers & Sellers in 2014
Stephanie Pierce, Claire David, Bryan House, Neal Francois Jillian Watson & Gerry Poche’ Top Producing Team 2006 -2014 Keller Williams Red Stick Partners The KeyFinders Team [http://www.TheKeyFindersTeam.com] Certified Investor Agent Specialists (CIAS) Pricing Specialists Designation received in 2010 8686 Bluebonnet Baton Rouge, LA 70810 USA 225.768.1800 Jeffrey: 225.413.4409 Carol: 225.337.1861 Licensed in the State of Louisiana Each Office is Individually Owned and Operated