3 c. sugar
1 c. salad oil
4 eggs, beaten
1 (1 lb.) can pumpkin
2/3 c. water
3 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves

Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients; add dry ingredients alternately with water. Pour into 2 well greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 1/2 hours or until tests done. Let stand 10 minutes. Remove from pan to cool. Makes 2 loaves.

Bea says salad oil does make a moist one. However, they are all good, but I can't tell you any of them will be light in color. I have never seen a light colored one.

I always use the coffee cans and bake them for 1 hour at 350 degrees. Pour into 1 pound coffee cans 3/4 full.