Ingredients

• 3 1/2 cups pumpkin puree (which is the large 29 oz can, use it all)
• 1/2 cup vegetable oil
• 2 2/3 cups white sugar
• 4 eggs
• 3 cups all-purpose flour, plus
• baking powder
• 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• nutmeg
• 1/2 teaspoon ground cloves

Instructions

1. Preheat the oven to 350 degrees F Grease and flour two 9x5 inch loaf pans.**.

2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs.

3. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.

4. Divide the batter evenly between the prepared pans.

5. Bake in preheated oven for 55 mins to 60 mins (1 hour). The top of the loaf.

6. should spring back when lightly pressed and a toothpick inserted in the middle should come out clean.

7. **NOTE** I use silicone loaf pans which I highly recommend. I still spray them with Pam because I'm paranoid but everything I bake FALLS right out of the pan. I've been using them since 2006 when I got my first silicone bundt pan and it worked so well that I threw away ALL my other baking pans and bought all silicone--including the mats to bake cookies on. I can't recommend them highly enough--THEY TOTALLY ROCK!