3 c. sugar
1 c. vegetable oil
1 (15 oz.) can pumpkin
3 c. self-rising flour
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. baking powder
1 tsp. baking soda
1 small can evaporated milk
1 tsp. vanilla extract
chopped nuts (pecans; optional)
Cream sugar and oil together. Mix eggs and pumpkin to creamed
mixture and set aside. Sift flour and next 8 ingredients. Add to
pumpkin mixture a little at a time mixing until all is mixed well.
Add evaporated milk and vanilla. If chopped nuts and raisins are
desired (1/2 cup of each or more), flour them well first, then add to
mixture, stirring them in. Pour batter into 3 greased/floured
2-pound loaf pans. Bake at 350 degrees for 55 minutes or until done.
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