44 ounces granulated sugar
2 cups vegetable oil
38 ounces pumpkin, canned
15 ounces eggs (about 9 total)
34 ounces all-purpose flour
4 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 1/4 cups water
Servings: 80
1. Combine sugar, oil, pumpkin, and eggs in mixer bowl. Cream on medium speed for 10 minutes, using flat beater. Scrape sides of bowl and beater.
2. Combine dry ingredients.
3. Add dry ingredients and water alternately to creamed mixture. Mix 3 minutes on low speed. Scrape sides of bowl.
4. Scale batter into five greased loaf pans (5x9x2-3/4 inches), approximately 1 lb 15 oz per pan.
5. Bake at 350°F for 50 minutes or until done.
6. Cool 30 minutes before removing from pans.
7. Cut 16 slices per loaf.
Yield: 5 loaves 5x9 inches
Notes: 8 oz raisins or chopped nuts may be added.
2 cups vegetable oil
38 ounces pumpkin, canned
15 ounces eggs (about 9 total)
34 ounces all-purpose flour
4 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 1/4 cups water
Servings: 80
1. Combine sugar, oil, pumpkin, and eggs in mixer bowl. Cream on medium speed for 10 minutes, using flat beater. Scrape sides of bowl and beater.
2. Combine dry ingredients.
3. Add dry ingredients and water alternately to creamed mixture. Mix 3 minutes on low speed. Scrape sides of bowl.
4. Scale batter into five greased loaf pans (5x9x2-3/4 inches), approximately 1 lb 15 oz per pan.
5. Bake at 350°F for 50 minutes or until done.
6. Cool 30 minutes before removing from pans.
7. Cut 16 slices per loaf.
Yield: 5 loaves 5x9 inches
Notes: 8 oz raisins or chopped nuts may be added.
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