Knife-Fork-Spoon

Pumpkin Bread

Pumpkin Bread (Makes 2 loaves)

3 cups sugar
1 cup vegetable oil
3 large eggs, slightly beaten
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350°F. Butter, or spray with a nonstick spray, and lightly flour two 9 × 5 × 3 loaf pans. In a large bowl, beat the sugar and oil until blended. Mix in the eggs and pumpkin. In another bowl, sift the flour, cloves, cinnamon, nutmeg, ginger, baking soda, salt, and baking powder. Add half to the pumpkin mixture, and stir well. Stir in the remaining flour mixture.

Fill each of the pans equally. Bake until a table knife inserted into center comes out clean, about 70 minutes, though ovens vary. Let cool on a rack for 10 minutes. After cooling, run a sharp knife around the edges to loosen the bread from the pan. Turn onto cooling ranks and let cool completely.
This bread is best served the next day.

Options: Add raisins, nuts, currants, or even chopped unsalted pretzels if desired.