Pumpkin Bread

This is perfect for fall, and goes great with a cup of coffee. Max also likes it after dinner and takes a little whip cream on top. Whichever way you like it... it is yummy!

1 1/2 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
4 eggs
1 Cup sugar
1/4 Cup light brown sugar
1/2 Teaspoon vanilla
3/4 Cup Libby's Pumpkin Puree (not Pumpkin Pie mix)
3/4 Cup vegetable oil
tspn. of nutmeg
tspn. of cinnamon
tspn. of pumpkin spice (or) allspice
1/4 tspn. of ginger
1/4 tspn. of ground clove

-Preheat oven to 350F.

-Combine flour, baking soda, baking powder, nutmeg, cinnamon, cloves, ginger, pumpkin spice and salt in a medium bowl.

-Beat eggs, sugars, and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and oil and mix well.

-Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2 " X 4 1/2" loaf pan. Bake for 70 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.

-When the bread is cool, remove it from the pan and use a bread knife to slice it into 1-inch thick slices.

**Added Note: Be daring with your pumpkin bread... add Craisins or Nuts to your loaf, or add pumpkin seeds or powered sugar to the top of your loaf once baked and cooled.