Pumpkin Spice bread

I know we're just barely into summer, but I can only take about a week of 100 degree weather and then I am decidedly ready for Fall.  I was craving Fall and craving pumpkin bread and I even got so lucky that on the day I made this it got all cloudy and rained, even if it was still 90+ with now added humidity; indoors it felt and smelt of fall.  Makes 2 loaves plus several muffins too.

Pumpkin Spice Bread
Food.com

Ingredients

• 2 cups canned pumpkin
• 3 cups sugar
• 1 cup water
• 1 cup vegetable oil
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ground cloves

Directions

1. Heat oven to 350.
2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3. Beat until well mixed.
4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6. Grease two 9 x 5 inch loaf pans and dust with flour.
7. Evenly divide the batter between the two pans.
8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
10. Slice and serve plain, buttered, or with cream cheese.