Posted January 4, 2012 by John Corwith
3 cups of sugar
1 cup of oil
Pumpkin plain-2 cups or 1 lb. Can be a little over if can is odd ounces. Original recipe said 303 size can which is like most small soup cans.
2/3 cup of water
2 t salt
2 t baking soda
4 eggs
3 1/3 cups flour(I use Gold Medal unbleached)
1-1/2 t nutmeg
1-1/2 t cinnamon
2-1/2 t pumpkin pie spice
Mix well- 350 degree oven-about 45 to 60 minutes or until toothpick comes out clean.
Pans- 2 large bread - spray with Pam
Can add raisins & chopped nuts. When I do that , I get 3 medium loaf pans. I line them with aluminum foil so that when cool , I can lift the ends to wrap & freeze. Freezes well.Â
Jan. 2011---been cooling them on rack & putting in plastic bags for freezing. Pam works well so don't really need the foil to lift them out.
Use fresh spices.
This is more of a spice bread, the spices hide the pumpkin flavor which was my mom's point. You can also use fresh pumpkin or squash.
John Corwith's mom's recipe