Down East Pumpkin Bread

It's autumn, and I wanted something with pumpkin. A little search of the Internet, and I found this recipe by Laurie Bennett. I never had this when I was living in New England, but it definitely called back my childhood on the New England seacoast! 

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Preheat oven to 350° F. Grease and flour 2 medium loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. 

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. 

Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.