Jane's Pumpkin Bread (a.k.a. The Best Pumpkin Bread Ever)

One of my friends mentioned that the day after Thanksgiving is the day she goes from pumpkin to peppermint. I did notice a proliferation of Christmas lights as we drove home from dinner last night. Still, I'm not giving up on pumpkin just yet...particularly because my friend, Jane, shared her recipe for (the best) pumpkin bread (ever). So simple and worth sharing. (If you have already moved on to peppermint, just bookmark this for next fall.)

Jane's Pumpkin Bread

(which is really an adaptation of Vern Bertagna's recipe via a '95 Bon Appetit and then epicurious, but since I got the recipe from Jane, it will forever be known as "Jane's Pumpkin Bread" to me)

Makes 2 full-size loaves or 5 mini loaves

2 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups (or 1 16-ounce can) solid pack pumpkin
2 cups all purpose flour

1 cup whole wheat flour
1 teaspoon ground cloves*
1 teaspoon ground cinnamon*
1 teaspoon ground nutmeg*

* OR 3 teaspoons of "pumpkin pie spice" if you have that kicking around your spice drawer
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Turbinado sugar (to sprinkle on top, optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans (if they aren't non-stick). Beat sugar and oil in large bowl. Mix in eggs and pumpkin. Add the flour, cloves, cinnamon, nutmeg (or the pumpkin pie spice if you're going that route), baking soda, salt and baking powder. Stir until combined. Divide batter equally between baking pans. Sprinkle with Turbinado or other coarse sugar before baking (optional). Bake about 1 hour, or until tester inserted into center comes out clean. Transfer to racks and cool. These loaves freeze beautifully.

(No silly, I do not sift the dry ingredients in a separate bowl...)