ANNA’S PUMPKIN BREAD
4 cups sugar
¾ tsp. baking powder
3 tsp. baking soda
2 tsp. salt
1 ½ tsp. cloves
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
5 cups unsifted flour
1 1/3 cup pure olive oil
1 large can (29 oz.) of pumpkin
Preheat oven to 350*.
In a very large bowl, sift together sugar, baking powder, baking soda, salt, cloves, cinnamon, nutmeg and flour.
In a second bowl, beat together eggs, olive oil and pumpkin purée.
Combine the wet with the dry ingredients and mix until just combined. Divide into well greased bakers (this recipe fills approximately 3 traditional loaf pans).
Bake for 1-1 ½ hours until the center has set and the toothpick test is clean.
Allow to cool for 20 minutes before slicing.