During law school my husband had what he and his friends called "Happy Wednesday" where they would each take turns bringing food to share. One of his friends, Ruth Checketts, brought this. Chris, of course, adapted the recipe some, and it is phenomenal! A must-have each fall (last year he didn't make it once and I was sad, so this year I've made it once, so at least we've had our annual batch!)
3 cups sugar
1 cup oil (Chris does 1/2 cup oil, 1/2 cup butter)
4 large eggs, beaten
1 (16 oz) can pumpkin*
3 1/2 cups flour
2 tsp soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice (Chris does 1 1/2 tsp)
1 tsp cinnamon
1/2 tsp cloves
2 tsp salt
2/3 cup water*
1/4 tsp cayenne (Chris added)
1 tsp vanilla (Chris added)
Combine sugar, oil, eggs; add pumpkin. Sift dry ingredients [I never do...]. Add to first mixture. Add water. Pour into 3-4 loaf pans (or 6 mini loaf pans). Bake approximately 1 hour. If doing 6 mini loaves, cook on cookie sheet; may overflow. [Though it did not when I did it recently, may depend on how much batter you actually end up with.]
*When I made this recently it tasted great but the baked consistency was a bit soft and did not hold together as well as I would have liked. Our best guess is we had medium eggs and maybe should have done less water. When I mentioned water in the recipe, Chris was surprised, so we need to look for a more recent copy of his modifications because he thinks he may leave the water out completely but use more pumpkin. So you may have to experiment with that a little!
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