Ingredients
24
24 servings
- •1 (15 ounce) can pumpkin puree
- •2 cups white sugar
- •1 cup vegetable oil
- •⅔ cup water
- •4 eggs
- •1 teaspoon vanilla extract
- •3 ½ cups all-purpose flour
- •2 teaspoons baking soda, sifted
- •1 tablespoon ground cinnamon
- •1 ½ teaspoons salt
- •1 teaspoon ground nutmeg
- •¼ teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
- Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
- Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
Nutritional Facts
Per 24 servings
- Calories: 232
- Carbohydrate: 32g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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