Pumpkin Gingerbread

3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
1 (15 oz.) can pumpkin puree
2 t. ground ginger
1 t. ground allspice
1 t. ground cinnamon
1 t. ground cloves
3 and 1/2 c. flour
2 t. baking soda
1 and 1/2 t. salt
1/2 t. baking powder

Preheat oven to 350. Grease two 9X5 loaf pans with Crisco. Line the bottoms of the pans with wax paper, and spray the tops of the paper with Pam.

In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. I Stir in pumpkin, ginger, allspice and cinnamon.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture a little at a time, and blend just until all ingredients are mixed. Use a very low speed on your mixture, because the bowl will be full. Wear an apron too--it can splatter. Divide batter between the two prepared pans, and bake in the preheated oven about an hour until a toothpick comes out clean. It takes a little more than an hour in my oven.

Remove from oven and let cool on racks for about 10 minutes. Then remove from pans. Pull off the wax paper slowly and let bread cool on the racks. This freezes well.