Preheat oven to 350. Combine 3 cups sugar, 1 cup neutral vegetable oil, 4 eggs, 1 ½ tsp cinnamon, ½ tsp ginger, ½ tsp allspice, ¼ tsp nutmeg, 1/8 tsp cloves, and 1 tsp salt. When well-mixed, use an electric blender to fold in 1 cup canned pumpkin, 2/3 cup water, 2 tsp baking soda, and 3 cups flour. When batter is cohesive, add 1 cup each walnut and pecan pieces. Grease two loaf pans, then pour in the batter 2/3 full. Bake until knife comes out clean (about 1 hour 5 mins). For my fellow CHS classmates, this recipe is from Phil Tasca’s mother. (Nov. 2013)
Cooking Adventures 