• Cooking Time: 1 hour
• Servings: 4 loaves
• Preparation Time: 15 minutes
• 1 1/2 cups brown sugar
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 (16 oz) can pumpkin
• 1 cup oil
• 1/2 teaspoon cloves
• 4 teaspoons cinnamon
• 1/4 teaspoon ginger
• 2 teaspoons nutmeg
• 1/4 teaspoon mace
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 2/3 cup water
• 3 1/2 cups flour

1. Preheat oven to 350 degrees F.
2. Grease and flour 4 (1 lb) coffee cans (may substitute 3 loaf pans or 6 mini-loaf pans)
3. Mix all ingredients in a large bowl until well blended.
4. Divide the batter between the 4 coffee cans.
5. Bake for 1 hour or until the tops spring back when touched.
6. Allow bread to cool for 10 minutes before removing from cans.

Back in the '70's when I was still in high school, my sister's neighbor swore me to secrecy when he gave me this recipe for pumpkin bread. It was, and still is, the best pumpkin bread I have ever had. We baked it in coffee cans back then and I still do now, but occasionally I will bake it in mini-loaf pans as well. I have since seen similar recipes on the Internet, so I guess the cat is out of the bag...