Spiced Pumpkin Bread

Spiced Pumpkin Bread - epicurious.com (Bon Appétit, November 1995)

2 c. white sugar (originally calls for 3 c. white sugar, I like to split into white and brown)
1 c. brown sugar
1 c. vegetable oil
3 large eggs
1 - 16 oz. can solid-pack pumpkin (I like 2 cans)
3 c. all-purpose flour
1 tsp. ground cloves (I like to double the amount of spices)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. coarsely chopped walnuts (optional)

Preheat oven to 350. Butter and flour two 9 x 5 x 3 -inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of lovaes. Turn loaves out onto racks and cool completely.

Makes 2 loaves