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by Tammy Hoover
3 1/3 cups self-rising flour
3 cups sugar
2 t cinnamon
½ t nutmeg
¼ t ground cloves
4 eggs
1 (16 oz) can solid packed pumpkin
1 c oil
2/3 c water
1 c chopped walnuts
Beat together four eggs, then mix in water and oil. Sift together dry ingredients. Mix oil, water & pumpkin, then mix with the dry ingredients until combined. Grease and flour 3 regular size loaf pans, divide batter evenly. Bake at 350 degrees for 40-50 minutes. Cool in pans 10 minutes, remove to a wire rack to cool completely. Then wrap in cellophane and aluminum foil. Wrapped loaves stay moist for one week on the kitchen counter or you may freeze them for up to 6 months after they’ve cooled completely.
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