Moist Pumpkin Bread

• 1 c. cooking oil
• 1 c. dark brown sugar
• 2 c. white sugar
• 4 eggs (add one at a time)
• 3 1/2 c. flour
• 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. each: cinnamon, ginger, nutmeg and cloves
• 2/3 c. water
• 2 c. pumpkin

1. Cream together the first 4 ingredients, adding eggs one at a time.
2. Sift together next 5 ingredients; set aside.
3. Measure water and pumpkin.
4. To the creamed mixture, add a small amount of dry ingredients.
5. (For variety, add 1/2 cup chopped walnuts, 1 cup chopped dates, 1 cup raisins or 1 cup coconut.)
6. Bake in 2 greased, not floured, loaf pans at 325u0b0.
7. Serve, while warm, topped with Cool Whip or ice lightly.
8. Can be served at breakfast, by toasting, and topped with jelly.

cooking oil, brown sugar, white sugar, eggs, flour, baking powder, baking soda, salt, cinnamon, water, pumpkin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=549074 (may not work)