1 c pumpkin (cooked, pureed, unseasoned)
sugar and spice and everything nice
1 c sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves (optional)
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 c oil
1/4 c water
To substitute canned pumpkin If you are using canned pumpkin pie filling and not pureed pumpkin, skip the "sugar and spice and everything nice" section - sugar and cinnamon and nutmeg.
Sift together dry ingredients: flour, baking soda, salt, cinnamon, nutmeg.
Add sugar, oil, eggs, pumpkin, water.
Spray a large loaf pan with nonstick spray. Pour batter into loaf pan.
Bake at 350°F 1 hour or until center is set (the top will split in the middle and look moist - when that moistness starts to dry to golden brown) or a cake tester comes out clean.
Submitted by Gretchen Grant
Contributed on: and modified on Monday October 16th, 2006