3 C white sugar
1 C canola oil
1 ¾ C pumpkin purée
½ C cold water
Preheat oven to 350° F. Grease two 9X5” loaf pans.
Combine flour, soda, baking powder, salt and cinnamon. Set aside.
Beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with the water. Divide the batter evenly between the prepared pans.
Bake for about one hour or until a toothpick inserted into the centre comes out clean. For best flavour, store wrapped in plastic wrap at room temperature for a day before serving.
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