Pumpkin Bread

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Ingredients:

3 1/2 cups AP flour

3 cups sugar

1 cup vegetable oil

4 large eggs, lightly beaten

One 15 oz. can pumpkin puree

2 teaspoons fine salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon all spice

1 teaspoon cinnamon

1/2 teaspoon cloves

2/3 cup water

Preparation:

Preheat oven to 350 degrees.  Butter and flour two 9 by 5 inch loaf pans.

Whisk together the sugar and oil in a large bowl until well combined.  Whisk in the eggs and pumpkin until well combined. 

Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in medium bowl and whisk until well combined.  Add half the dry ingredients to the pumpkin mixture and stir to combine.  Repeat with remaining flour and water.

Divide the batter between the prepared loaf pans.  Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes.  Remove from the pans and let cool completely, about 1 hour.