- 3 cups sugar
- 1 cup salad oil
- 1 tsp. cinnamon
- 2/3 cup water
- 2 cups cooked, unsweetened pumpkin (may use fresh or 1 lb. can)
- 2 tsp. soda
- 4 eggs
- 1- 1/2 tsp salt
- 3-1/2 c. flour
- 1 cup walnuts (pecans or English walnuts)
Combine oil and sugar in large bowl. Add eggs; beat well. Combine dry ingredients and add alternately with water. Mix well. Add pumpkin and nuts. Mix and pour into 3 small loaf pans which have been greased and floured. Bake at 350 degrees for 50 to 60 minutes. Test with straw or toothpick for done-ness. DO NOT OVERCOOK.
Allow to cool after baking and then wrap individually in foil and refrigerate. They are better if you don’t cut them until after three days. They also freeze well! Try them as tiny sandwiches, using cream cheese between them! Very good!