Choose a butternut or dry crown pumpkin for best results. Ensure the mashed pumpkin is fairly dry.
2 cups mashed pumpkin
1 1/2 cups sugar
1 cup each: water, canola oil
3 1/3 cups standard flour
2 teaspoons each: baking soda, ground cinnamon
1 teaspoon each: salt, baking powder
1/2 teaspoon each: ground nutmeg, ground cloves
Preheat the oven to 180°C. Lightly oil and flour two 23cm x 12cm loaf pans or similar.
In a large mixing bowl, combine the pumpkin, sugar, water, canola oil and eggs. Beat until well mixed.
Sift the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl. Stir to combine. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Evenly divide the batter between the two pans. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Cool for 10-15 minutes. Remove from the pans. Serve sliced.
Makes 2 loaves. Can be frozen.