You will need:
1 cup vegetable oil
2 cups canned pumpkin (about 16 ounces)
1/4 tsp baking powder
2 tsp baking soda
1 & 1/2 cup sugar
2 tsp vanilla
2 cups flour
2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Preheat the oven to 375.
Beat the eggs in a medium sized bowl. Stir in the oil, sugar, pumpkin and vanilla.
In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and ginger together. Then add to the pumpkin mixture gradually until well blended. It should be thick and well mixed like cake batter.
Make sure you have greased two loaf pans thoroughly.
See? WELL greased
Pour the mixture into the pans as evenly as you can. You don't need to measure exactly. Do the ol' Rachael Ray with it....you know..."eyeball it". Go ahead. I trust you.
Then bake them together, side by side is fine, in the oven for about 45 to 50 minutes. The original recipe said to bake at 1 hour, but my oven is an overachiever and was done in 45. I'm not sure how old the recipe is, I got it from Mom. (Thanks, Mom!) However, ovens today run a bit hotter, it seems, so it's best to know your oven and check on the bread at about 45 minutes.
I'm not much of a cook, but I love to bake. If you don't know the tricks to being able to tell when something is done, a toothpick inserted in the middle is a great tester. If it comes out clean, you're good to go. Another telltale sign is if you can see the sides of the bread pulling away from the pan. You can get them out before those edges start getting dark.
When all is said and done, you should have two gorgeous little loafs of holiday goodness that look like this: