Kittencal's Pumpkin Bread

• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 23 cup unsweetened apple juice or 23 cup water
• 2 cups white sugar
• 1 cup brown sugar, packed
• 3 12 cups all-purpose flour
• 2 teaspoons baking soda
• 1 12 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 34 teaspoon clove
• 12 teaspoon ginger powder
• 34-1 cup coarsley chopped fresh cranberries (or use 1 cup raisins or nuts) (optional)

1. Set oven to 350 degrees (oven rack set to second-lowest position).
2. Butter three 7 x 3-inch loaf pans.
3. In a bowl whisk together the pumpkin puree with eggs, oil, vanilla, apple juice or water and both sugars until well blended.
4. In another bowl mix together the flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger powder; add to the pumpkin mixture using a wooden spoon just until blended.
5. Mix in chopped cranberries or raisins.
6. Evenly divide into the baking pans.
7. Bake for about 50-60 minutes or until the loaves test done.

pumpkin puree, eggs, vegetable oil, vanilla, apple juice, white sugar, brown sugar, flour, baking soda, salt, cinnamon, ground nutmeg, clove, ginger powder, coarsley

Taken from www.food.com/recipe/kittencals-pumpkin-bread-191515 (may not work)