From the kitchen of Marlayne
3 C sugar
1 C vegetable oil
4 eggs, lightly beaten
1 Can (16 oz.) solid pack pumpkin
3 ½ C. flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. ground cinnamon
1 tsp. Ground nutmeg
½ tsp. ground cloves
12 tsp. ground allspice
½ C. Water
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in X 5-in X 3-in loaf pans. Bake at 350 for 60-70 minutes or until brad tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves
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