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  • 3 c. sugar
  • 1 c. vegetable oil
  • 4 eggs (or 1 c. egg substitute)
  • 16 oz. (2 c.) pumpkin puree
  • 3 ½ c. flour
  • 1 t. Featherweight sodium-free baking powder
  • 4 t. Ener-G sodium-free baking soda
  • 2 t. ground cinnamon
  • 1 t. ground ginger
  • ⅔ c. water
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