Pumpkin Loaf Cake
By: Amy Ervin
Published: Sunday, December 13, 2009 - 12:45am

Preparation

1 Preheat oven to 350 degrees F.  Oil 2 standard loaf pans and set aside. 2 Beat in the bowl of an electric mixer: 1/2 c. vegetable oil, 1 1/2 c. granulated sugar, and 1 1/2 c. mashed pumpkin 3 Sift together: 1 3/4 c. all purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, and 3/4 tsp. salt 4 Add: 1/2 tsp. nutmeg, 1 tsp. cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground cloves, 1/2 c. raisins (optional)and 1/2 c. chopped nuts (optional) 5 Divide batter between the two loaf pans. Bake for 30 minutes. Insert toothpick into the center of each loaf to check for doneness. They are finished when it emerges with only a few moist crumbs sticking to it.   6 Remove loaves from oven and allow to cool for about 10 minutes in pans, until just warm.  Loosen with a knife and remove to a wire rack to cool completely.

Can be eaten plain, buttered, or with cream cheese.