Ingredients
- 1-15 oz can pumpkin puree
- 4 eggs
- 1 cup oil **note**
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
- glaze-optional**note**
- 1/2 cup butter- melted
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Preparation
Step 1
1. Preheat oven to 350 degrees and grease two 9x5 loaf pans
2.In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.
3. Bake for about 60-75 minutes. Loaves are done when toothpick inserted in center comes out clean.
4. Meanwhile make glaze; stir sugar and cinnamon into just melted butter until sugar dissolves.
5. With a bamboo cooking skewer, make holes all over each loaf. Pour glaze slowly, giving it a chance to absorb, and evenly over both loaves.
**note** Okay if you are freaking out by the amount of oil you can substitute the 1 cup oil for 1/2 cup oil and 1/2 cup applesauce. I never do, but if you must, I won't tell anyone!
**note** The only time I do not use the glaze is when I am mailing these loaves.