I made this recipe a couple weekends ago for my sister and nephew when they visited from Chicago.  I used a large bundt pan instead of traditional bread pans and suddenly transformed this into “pumpkin cake” for my 2-year-old nephew.  

1 (15 ounce) can pumpkin puree


4 eggs


1 cup vegetable oil


2/3 cup water


2 teaspoons pure vanilla extract


2 1/2 cups sugar


3 1/2 cups all-purpose flour


2 teaspoons baking soda


1 1/2 teaspoons kosher salt


2 tablespoons pumpkin pie spice

Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.


In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
 Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.


 Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

I got the recipe here.