3 1/2 cups all-purpose flour 1/4 teaspoon ground cloves
3 cups sugar 2 1/2 cups canned pumpkin
2 teaspoons baking soda 4 large eggs
1/2 teaspoon salt 2/3 cup water
1/2 teaspoon ground cinnamon 1/2 cup vegetable oil
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Spray two 9-inch loaf pans or 7 mini loaf pans with non stick cooking spray. In a large bowl, whisk together flour and the next 6 ingredients. In a medium bowl, whisk together pumpkin and all remaining ingredients. Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared pans. Bake for 45 minutes or until a wooden pick inserted into center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on a wire rack.
*****Here’s a little tip. If I’m baking and the recipe calls to cook for 45 minutes, then I typically cook for 43 minutes. I normally cut the cook time down by 2-5 minutes. That way you never over cook, as it’s still cooking a bit when it comes out of the oven. It really helps with whatever your baking remain moist.*****
Southern Savorings 