1cupoil (you may opt to replace some oil with applesauce)
4largeeggs
2⁄3cupwater
1 (16 ounce) can pumpkin
2teaspoonsbaking soda
1 1⁄2teaspoonssalt
1 1⁄2teaspoonscinnamon
1 1⁄2teaspoonsginger
1 1⁄2teaspoonscloves
1teaspoonnutmeg
3 1⁄2cupsall-purpose flour
3cupssugar
NUTRITION INFO
Serving Size: 1 (2098) g
Servings Per Recipe:1
Calories: 898.2
Calories from Fat 313 g35 %
Total Fat 34.8 g53 %
Saturated Fat 5.2 g25 %
Cholesterol 106.3 mg 35 %
Sodium 903.3 mg 37 %
Total Carbohydrate139 g 46 %
Dietary Fiber 2.6 g10 %
Sugars 86.8 g347 %
Protein 10.8 g 21 %
DIRECTIONS
Beat eggs, add oil, water, and pumpkin; mix well. Add baking soda and spices; mix well. Add flour and sugar; mix well.
Spray eight mini loaf tins with baking Pam. Pour mixture into prepared tins on a large baking sheet about 2/3 full. Keep level and place on middle baking rack for 45 minutes to one hour. When toothpick inserted in middle of loaf comes out clean, they are done. Let cool before removing from tins.
I wrap and store in non-stick aluminum foil and add a shiny ribbon. Even better the next day. “Freezes beautifully.”.
