Angie's Favorite Pumpkin Bread

I am so happy to announce that pumpkins are ready for picking.  What better way to celebrate than with something special from the Eckert Family Fall Cookbook.  As I scoured the cookbook looking for just the right thing to make, I happened upon Angie Eckert's Favorite Fall Pumpkin Bread.  She has made this many times for us and I never get tired of it.  I hope you enjoy it, too!

Ingredients:
2 eggs
1 1/2 cups sugar
1 cup cooked fresh or canned pumpkin
1/2 cup oil
1 2/3 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/4 tsp. baking powder

Directions:
Preheat oven to 350 degrees F. Beat eggs, sugar, pumpkin, and oil with wire whisk in large bowl.  Mix flour, baking soda, salt, nutmeg, cinnamon, cloves, ginger, and baking powder; stir into pumpkin mixture.  Pour evenly into 2 greased 8x5-inch loaf pans.  Bake 1 hour or until wooden toothpick inserted in center comes out clean.