Best-Ever Pumpkin Bread

This is the best pumpkin bread recipe I have ever found. I usually double the recipe in order to have enough to have some leftover on Thanksgiving. It is very moist and flavorful. This recipe is from a local newspaper article that was written in the early 2000's. If the source is ever found, I will update it and give credit where it is due.

• Ready In: 1 hr 10 mins
• Serves: 18-20
• Yields: 2 Loaves

Ingredients

• 2  cups flour
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon nutmeg
• 1  teaspoon baking powder
• 2  teaspoons cinnamon
• 2  cups white sugar
• 1  cup brown sugar
• 2  cups canned pumpkin
• 1 1⁄4 cups  vegetable oil
• 5  eggs
• 1⁄4 cup  spreadable butter (for the loaf pan)

Directions

1. Preheat the oven to 325 degrees.
2. In a medium bowl, sift the dry ingredients (flour, baking soda, salt, ground cloves, nutmeg, baking powder, cinnamon) together.
3. In a large bowl, combine the sugar & wet ingredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs) and blend until smooth.
4. Stir in the dry ingredients into the wet ingredients and blend until smooth.
5. Butter two 9"x5" loaf pans using the spreadable butter.
6. Pour the mix into the buttered pan.
7. Bake until toothpick inserted into the center comes out clean.
8. Start checking after 45 minutes.