2 Loaf Pumpkin Gingerbread

2 1/2 c. sugar (used to be 3 cups- you could even do only 2 cups and lessen the oil a bit)
1 c. vegetable oil
4 eggs
2/3 c. water
1 (15oz) can pumpkin puree
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
3 1/2 c. flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees. 

Combine everything before flour thoroughly. Then stir in dry ingredients. Divide dough between 2 greased bread pans.  Cook until toothpick comes out clean about and hour. 

If you are having company, cook in a greased 9x13 pan for about 30 minutes. After cooled completely, serve small squares with a dollop of whip cream on top. This can count as the dinner bread and dessert since often no one has room for both.