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 2 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 found this recipe many years ago in a vintage cookbook, “Fanny Pierson Crane, Her Receipts 1796” while serving as a docent at the open hearth kitchen at Magnolia Mound Plantation. The recipes were originally prepared in the 18th century manner and adapted for today.
This recipe has become a family treasure and favorite … I makes it year round! May it become a staple in your kitchen too!