2-2/3 CUPS SUGAR
4 LARGE EGGS
2 CUPS CANNED PUMPKIN
2/3 CUP WATER
3-1/3 CUPS FLOUR
2 TEASPOOONS. BAKING SODA
1/2 TEASPOON BAKING POWDER
1-1/2 TEASPOON. SALT
1 TEASPPON EA. GROUND CINNAMON & CLOVES
²2/3 CUP EA. RAISINS & CHOPPED WALNUTS OR PECAN, (OPTIONAL)
PREHEAT THE OVEN TO 350-degrees F.
VEGETABLE SPRAY ABOUT 6 SMALL LOAF PANS
IN THE BOWL OF AN ELECTRIC MIXER, WITH THE PADDLE ATTACHMENT, CREAM TOGETHER THE OIL & SUGAR UNTIL SMOOTH, AND THE SUGAR HAS DISSOLVED
ADD THE EGGS, ONE AT A TIME, MIX TO COMBINE
IN A SEPARATE BOWL, MIX TOGETHER THE FLOUR, BAKING SODA, BAKING POWDER, SALT, CINNAMON & CLOVES, SET ASIDE
IN A SEPARATE BOWL, MIX THE PUMPKIN PURÉE AND WATER, SET ASIDE ADD THE FLOUR MIXTURE, ALTERNATING WITH PUMPKIN PURÉE MIXTURE TO THE EGGS UNTIL COMBINED, (SCRAPPING DOWN THE SIDES OF THE MIXER AS YOU GO)
IF USING THE NUTS AND RAISINS, STIR THEM IN AT THIS TIME
POUR BATTER INTO PREPARED PANS & BAKE IN THE MIDDLE OF THE OVEN FOR ABOUT 30-40 MINUTES, OR UNTIL A TESTER COMES OUT CLEAN
COOL ON COOLING RACKS
WRAP WITH PLASTIC WRAP & STORE IN THE REFRIGERATOR FOR ABOUT 1 WEEK (CAN BE FROZEN)