This is the best pumpkin bread I've ever had and I was lucky enough to eat this at my friend Cami's house - you are a stellar cook Cami!! I'm making this today to make it feel more like fall even though the weather has been crazy warm. BTW you can make pumpkin muffins and mini muffins with this batter and I jotted down the times for both below.
3 cups canned pumpkin
1 1/2 cups vegetable/canola oil
4 cups white sugar
4 3/4 cups all purpose flour (I use 5 cups for high altitude)
1 1/2 teaspoons baking powder
1 1 /2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat oven to 350. Grease and flour 3 loaf pans ( or 2 loaf pans and 1 mini loaves stoneware pan).
In the bowl of a mixer combine pumpkin, oil, sugar, and eggs. Beat till mixed. In another bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add the dry ingredients mixture to the pumpkin mixture and beat till combined. Divide batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaves should spring back when lightly pressed.
For Muffins:You can add mini or regular chocolate chips to batter. Use paper muffin cups or grease and flour muffin pan and bake for 22-25 minutes at 350.
For Mini Muffins: You can add mini or regular chocolate chips to batter. Use paper mini muffin cups or grease and flour mini muffin pan and bake for 13-15 minutes at 350.
**I usually make 2 loaves of pumpkin bread, then take remaining batter and add about a cup of chocolate chips and make 24 regular size muffins. My kids love chocolate chip pumpkin muffins.