I let him crack some eggs open. Which I then had to remove some eggshells.
I let him measure and pour some ingredients. Which I then had to add a little more because some of it didn't make it into the bowl.
And I let him use the electric mixer, which he thought was too loud. I think I will definitely keep this as an activity we do together. And try my best to make it a weekly thing.
- 3 cups sugar
- 1 cup cooking oil
- 4 eggs
- 3-1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 15-ounce can pumpkin
1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).