Lori B is one of our wonderful Great Lakes Bay Moms members. Lori has 3 kiddos that keep her insanely busy but she still finds time to be a fantastic cook, a fabulous photographer and an awesome Christian woman!
Ingredients:
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 cups white sugar (told you it had some calories!)
- 1 cup vegetable oil
- 4 eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup water
Directions:
Preheat oven to 350 degrees F. and grease two 9×5 inch loaf pans.
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water.
Divide batter evenly between the pans and bake for 60 to 70 minutes (or until it passes the toothpick test)
For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.