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Ingredients  

  • 15 ounce pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Steps 

  1. Preheat oven to 350°F (175°C). Grease and flour three 7×3 inch loaf pans*.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  3. 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.
  4. Pour into the prepared pans.
  5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Notes

* Alternatively, you can use paper cups and muffin pans and adjust the cooking time. I like mini-muffins with a bake time of about 20 minutes. Cupcake-sized muffins probably take about 25-30 minutes.
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