1.75 cups sifted unbleached all-purpose flour
1⁄4 tsp. double-acting baking powder
1 tsp. baking soda
1/2 cup brown sugar
1 cup white sugar
1⁄2 tsp. salt
1⁄2 tsp. ground ginger
1⁄2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 large eggs, lightly beaten
1⁄2 cup vegetable oil
1 cup canned pumpkin puree (NOT pumpkin pie filling)
1/3 cup water
Preheat oven to 350°. Grease a loaf pan, 9 by 5 by 3 inches.
Into a bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, nutmeg and cinnamon.
In another bowl beat together the eggs, oil, pumpkin puree and water. Add to the flour mixture and beat until the batter is combined. Pour the batter into the prepared loaf pan. Using the tip of a sharp knife, draw a line down the length of the surface of the batter. (This helps the appearance of the baked loaf.)
Bake in center of preheated oven for about 1 hour, or until a tester comes out clean. (Test after 55 minutes, but it could take over an hour.) Let the bread cool in the pan on a rack for 15 minutes. Turn it out onto a rack (if desired) and let it cool completely.
*The same recipe can be used to make six giant pumpkin muffins, but the baking time is shorter; test muffins for doneness after 55-60 minutes.
Note from David: I think this is the best pumpkin bread recipe I've tried! Comes out great every time.