Spiced Pumpkin Bread

From Cooking Light November 2005

• Ready In: 1 hr 20 mins
• Serves: 32
• Yields: 2 loaves

Ingredients

• 3  cups all-purpose flour
• 2  cups sugar
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 2⁄3 cup canola oil
• 3  eggs, lightly beaten
• 1 (15 ounce) can pumpkin
• 1⁄2 cup dried currants or 1⁄2 cup raisins

Directions

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
3. Spoon batter into 2 (9x5-inch) loaf pans coated with cooking spray. Bake at 350 for 1 hour or until wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack, remove from pans. Cool loaves completely.