4-1/2 cup sugar
1-1/2 cup salad oil
1 large can pumpkin (29 oz.)
5-1/4 cup flour
1-1/2 t salt
1 T each soda, allspice, & cinnamon
1-1/2 cup chopped walnuts
3/4 cup raisins (optional)
Beat eggs. Add sugar, oil, and pumpkin. Mix well and set aside. In a separate bowl combine dry ingredients. Add to pumpkin mixture and stir just until blended. Stir in walnuts and raisins. Makes 12 cups of batter. Makes 4 loaves or 12 mini-loaves or 4 layer cakes or 4 dozen muffins or cupcakes. Grease all pans.
Loaves: 3 cups batter in 4-1/2 x 8-1/2" pan. Bake at 350 for 1 hour 10 minutes
Mini-loaves: 1 cup batter in 3 x 6 pan,. Bake at 350 for 40 minutes.
Muffins: 3 cups batter = 12 muffins. Bake at 350 for 25 minutes.
Cake: 3 cups batter = 9" layer or 8" square. Bake at 350 for 30 minutes.
Cupcakes: 3 cups batter = 12 cupcakes. Bake at 350 for 25 minutes.
Use buttercream frosting:
3 T soft butter
1-1/2 cup unsifted powdered sugar
1/4 t vanilla
1 T milk
Sprinkle with chopped nuts.
I've used this recipe a lot in the past, and after making it this time I realize that this recipe is good but not excellent. For example, the bread never gets wiped out, whereas if you were to make a banana nut bread, chances are that it would be gone. I just think banana is better and save the pumpkin for pie.
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