Victoria's Pumpkin Bread

• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Dash allspice
• 6 cups unbleached white flour
• 1 cup mild vegetable oil
• 1/2 cup yogurt
• 4 eggs
• 3 cups sugar
• 2 1/2 cups unsweetened pumpkin puree
• 1 cup chopped black walnuts

1. Preheat the oven to 350 degrees.
2. In a large bowl, sift together the cinnamon, baking powder, nutmeg, baking soda, salt, ground cloves, ground ginger, allspice and flour.
3. Set aside.
4. In a separate bowl, mix together the vegetable oil, yogurt, eggs, sugar and pumpkin puree.
5. Mix until smooth.
6. Combine the two mixtures and beat until smooth.
7. Fold in the walnuts.
8. Pour the batter into three 8-by-4-inch (or 9-by-5-inch) loaf pans.
9. (The batter should not reach more than two-thirds of the way up each pan.)
10. Bake for about 1 hour, or until the loaves shrink away from the sides of the pan and have a hollow sound when tapped.
11. Test for doneness after 45 minutes.

ground cinnamon, baking powder, nutmeg, baking soda, salt, ground cloves, ground ginger, allspice, unbleached white flour, vegetable oil, yogurt, eggs, sugar, pumpkin puree, black walnuts

Taken from cooking.nytimes.com/recipes/8787 (may not work)