This recipe is sure to be a crowd pleaser at any Fall party. It is moist and delicious. I got this recipe from my friend Sarah who got it from her mother in law. The origin of the recipe is unclear but they think it came from a newspaper or magazine. It makes for a wonderful Autumn breakfast slathered in butter or cream cheese and served with a mug of hot apple cider.

This recipe makes a lot so make sure you use a big bowl to mix the batter. Part of the reason it makes so much is that it uses a whole can of pumpkin. Which is nice because who wants half a can of pumpkin kicking around the refrigerator?

Preheat the oven to 350°F and grease and flour 2 large loaf pans.

2 ½ cups granulated sugar

1 cup vegetable oil

4 beaten eggs

1 lb canned pumpkin

3 ½ cups flour

2 tsp baking soda

½ to 1 tsp salt

½ tsp ground cloves

1 tsp each ground cinnamon, allspice and nutmeg

2/3 cup water

Measure out the dry ingredients in a medium bowl and whisk together until fully incorporated.

In a large bowl (the biggest one you’ve got!) mix together the sugar, oil and eggs. Add in the pumpkin and mix until well combined.

Stir in the dry ingredients and then the water. Mix until just combined.

Pour into two greased and floured 9 x 5 inch loaf pans. This recipe also makes good muffins or mini loaves. On this particular day I made 12 muffins and 1 large loaf.

Bake at 350°F for one hour or until a knife inserted into the loaf comes out clean. Muffins and miniature loaves cook for less time. I check the muffins after about 30 minutes. If the loaf is getting too dark on the top, you can cover it for the last 15 minutes of baking.

I have also added nuts to this recipe in the past. Sometimes I will make half plain and half with nuts.