Preheat oven to 350°F.
In a large bowl, whisk together flour, sugar, salt and spices until no streaks remain.
In the bowl of an electric mixer, beat eggs until frothy. Add pumpkin, oil and melted butter; beat for 1 minute.
Add the flour mixture and beat for 20-30 seconds, or just until combined. This will make a stiff batter. Do not overbeat.
Transfer batter to two buttered and floured 9x5x3 inch loaf pans. Level off surface with the bath of a spoon or spatula.
Bake for 55-60 minutes, or until a toothpick inserted in center comes out clean. Cool for 5 minutes in pan before removing to a wire rack to cool completely. To help remove cake from pan, run a butter knife along the edges of the pan.
This bread freezes well for several months. Wrap tightly before freezing.
Yield: 2 loaves.
Submitted by: CM
