3 1/2 cups all-purpose flour, sifted
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tsp salt
1/2 tsp baking powder
15 oz. fresh pumpkin purée (see our recipe for fresh pumpkin puree) or can pumpkin
1 cup oil
2/3 cup water, warm
4 eggs
3 cups granulated sugar
1/2 cup nuts, optional
Preheat oven to 350 degrees. Prepare two loaf pans by spraying with cooking spray. Place parchment in each pan sticking up over each long side. These will be your handles to pull out the loaf when cooled. Press parchment to stick to sides of pan and spray again. Set aside.
Combine flour, baking soda, cinnamon, nutmeg, cloves, salt and baking powder in medium bowl and set aside.
Mix pumpkin purée, oil and warm water in large bowl. Add eggs 1 at a time to pumpkin mixture, stirring continuously. Add sugar and mix well.
Add dry ingredients 1 cup at a time, stirring continuously. Add nuts if desired.
Pour mixed ingredients into 2 prepared pans and bake 60-75 minutes.
Remove from oven, let cool 10 minutes in loaf pan before inverting to cooling rack. Enjoy!
