Ingredients
20
20 servings
- •3 cups white sugar
- •1 (15 ounce) can pumpkin puree
- •4 eggs, beaten
- •⅔ cup water
- •½ cup applesauce
- •½ cup vegetable oil
- •1 teaspoon vanilla extract
- •3 ½ cups all-purpose flour
- •2 teaspoons baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •¾ teaspoon salt
- •½ teaspoon ground cloves
- •¼ teaspoon ground ginger
- •1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
- Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
- Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.
Nutritional Facts
Per 20 servings
- Calories: 309
- Carbohydrate: 50g
- Fat: 11g
- Fiber: 2g
- Protein: 5g
- Sugar: 32g
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