Yield: 100 portions (4 loaves)
Each Portion: 1 slice
Pan Size: 16 x 4-1/2 x 4-1/8 loaf type pan
Temperature: 350F Oven
| Ingredients | Percent | Weights | Measure |
| Eggs, whole | 8.42 | 1 lb 8 ounces | 2-7/8 cups (15 eggs) |
| Flour, wheat, general purpose | 16.84 | 3 lb | 3 quarts |
| Salt | .46 | 1-1/3 ounces | 2 tablespoons |
| Baking powder | .12 | 1/3 ounce | 2 teaspoons |
| Baking soda | .39 | 1-1/8 ounces | 2-2/3 tablespoons |
| Cinnamon, ground | .12 | 1/3 ounce | 1-1/3 tablespoon |
| Allspice, ground | .12 | 1/3 ounce | 1-1/3 tablespoon |
| Nutmeg, ground | .12 | 1/3 ounce | 1-1/3 tablespoon |
| Cloves, ground | .09 | 1/4 ounce | 1 tablespoon |
| Sugar, granulated | 29.47 | 5 lb 4 ounces | 3 quarts |
| Salad oil | 11.23 | 2 lb | 1 quart |
| Pumpkin, canned | 20.35 | 3 lb 10 ounces | 1-3/4 quarts (2-No 2-1/2 cans) |
| Water | 5.61 | 1 lb | 2 cups |
| Nuts, unsalted, chopped | 2.80 | 8 ounces | 2 cups |
| Raisins | 3.86 | 11 ounces | 2 cups |
- Beat eggs in mixer bowl at medium speed 3 minutes or until lemon colored.
- Blend flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves together in separate bowl.
- Add flour mixture, sugar, salad oil, pumpkin, water, nuts and raisins to beaten eggs.
- Beat at low speed about 1/2 minute. Beat 1 minute or until well blended. DO NOT OVER BEAT.
- Pour about 4 lb 6 ounces (7-1/2 cups) batter into each well-greased pan.
- Bake 1 hour 20 minutes or until done. Let cool in pans 5 to 10 minutes before removing from pans.
- Cool thoroughly; wrap in waxed paper; store overnight before slicing.
- Cut 25 slices (5/8 inch thick) per loaf.
NOTE:
- In Step 1, 8 ounces (about 2 cups) canned dehydrated egg mix combined with 2-1/4 cups water may be used.
- In Step 6, if convection oven is used, bake at 325°F. about 70 minutes or until done on low fan, open vent.