This recipe is for two loaves--halve everything if you only have one loaf pan.
3 cups sugar
(can substitute equal amount of raw sugar or succanat (dehydrated cane sugar) from health food store for white sugar if desired)
1 cup vegetable oil
4 eggs, slightly beaten
1 can pumpkin (NOT pumpkin pie mix). One can is about one cup.
3 1/2 cups all-purpose flour OR 1¾ cup unbleached white flour plus 1¾ cup whole wheat flour (my preference)
2 tsp baking soda
2 tsp salt (can use less)
1 tsp baking powder
1 tsp nutmeg (or more to taste)
1 tsp allspice (or more to taste)
1 tsp cinnamon (or more to taste)
1/2 tsp ground cloves (can be omitted)
2/3 cup water
optional 1/2 - 3/4 cup chopped walnuts or pecans.
optional cardamom. Spices can be mixed and matched.
Preheat oven to 350 degrees.
In a large bowl, mix sugar and oil. Add pumpkin and eggs. Blend gently (a fork and a wooden spoon works well). Slowly add flour, spices, and water. Mix completely. Do not overbeat. Pour into two greased loaf pans. Bake for 1 ½ hours or until toothpick comes out clean (check at about 50 minutes).
Notes: very tasty when hot and slathered with butter. Also tasty when cold.
Use of whole wheat flour gives a chewier, more flavorful crust.