Tennessee Pumpkin Bread
 
By: Whitestone Inn

Tennessee Pumpkin Bread
From The Whitestone Inn Cookbook

3 cups sugar
1 cup oil
4 eggs beaten
1 pound can pumpkin (Reg. size 15 oz) = 1 & cup cooked pumpkin
3 and 1/2 cups plain flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp vanilla
2/3 cup water

Combine sugar, oil, and eggs. Add pumpkin. Sift together flour, baking powder, soda, & salt. Add spices. Combine the two mixtures. Add water and vanilla.

Pour into two greased and floured loaf pans.
Bake at 350 for 1 hour or until bread tests done.