Ingredients
3 cups of sugar
1 cup of oil
4 beaten eggs
1 16 oz. can pumpkin
3 ½ cups of flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp cinnamon
½ tsp. cloves
2/3 cup of water

Cream together sugar and oil. Add eggs and pumpkin and mix well. Sift together dry ingredients and add alternately with water to the liquid mixture. Pour into two well-greased and wax paperlined 9x5 loaf pans. Bake at 350 *F for 1 hr and 15 min, or until tests done with a toothpick.

When it comes out of the oven, let it cool in the pans for 5 minutes. Immediately remove and wrap in tin foil. This will lock in moisture and make for an incredibly moist dessert bread.