YOU’LL NEED
Yield: 24 servings
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cups water
15 oz pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
½ teaspoons baking powder
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add …

4 1/2 to 4 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann’s RapidRise Yeast
1 1/2 teaspoons salt
1/2 cup evaporated milk
1/4 cup butter or margarine
1 cup canned pumpkin
2 large eggs
2/3 cup finely chopped pecans or walnuts, toasted
1 1/2 teaspoons pumpkin pie spice
1 egg white
1 tablespoon water
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120 to 130 F); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, …

Ingredients:
3 cups sugar
4 eggs
1 cup salad oil
1 1lb. can pumpkin
3 1/2 cups flour
1 tsp. baking powder
1 tsp. soda
2 tsps. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2/3 cup water
1 cup nuts
1 cup raisins
Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50 to 60 minutes in 2 large greased loaf pans or 3 small pans, or different sized tin cans (for round breaad).