3 cups all-purpose flour
2 cups granulated sugar
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground cloves
2 eggs
1 (16 oz.) can pumpkin
1/3 cup vegetable oil
1/3 cup butter, melted

Preheat oven to 350°F.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, 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