1 cup (8 1/4 oz) canned pumpkin*
1 1/2 cups (10 1/2 oz) granulated sugar
1/2 cup (4 1/8 oz) vegetable oil
1/2 cup (4 oz) water
2 large eggs
1 3/4 cups (7 1/2 oz) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat oven to 350F. In a large mixing bowl, combine pumpkin, sugar, vegetable oil, water, and eggs. Whisk until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Spray a 9×5* loaf pan and pour batter in, smoothing the top flat. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan, cool completely on a wire rack, and wrap in plastic wrap. The bread gets better after a day so wait till the next day to cut it if you can stand it. 🙂
*If you’re doubling the recipe, you can use a 15 oz can of pumpkin – there’s no need to open a second can just to make up for the tiny bit it’s lacking for this recipe. It is just as good with the 15 oz can as it is with a full 2 cups or 16 1/2 oz.
**This makes a lot of batter so if you use a smaller pan, you’ll likely have to increase the baking time.