Canned pumpkin bread is a simple recipe that requires you to butter and flour loaf pans, mix together a batter of wet and dry ingredients, pour the batter into the pans, and bake until the cake is complete. This recipe takes 20 minutes to prepare and 30 minutes to cook.
Preheat the oven to 350 degrees Fahrenheit. Spread a light layer of butter throughout the inside of 2 9-by-5-inch loaf pans, and sprinkle flour over the interior surface to prevent sticking. In a bowl, stir together 3 cups of sugar, 1 cup of vegetable oil, 4 eggs and a 16-ounce can of unsweetened pumpkin. In a separate bowl, mix together 3 1/2 cups of flour, 2 teaspoons of salt, 2 teaspoons of baking soda, 1 teaspoon of baking powder and 1 teaspoon of nutmeg, as well as 1 teaspoon of allspice, 1 teaspoon of cinnamon and 1/2 teaspoon of cloves.
Combine the wet and dry ingredients with 2/3 cup of water, and separate the batter evenly between the 2 loaf pans. Bake the loaves in the oven for 30 to 40 minutes. To test the cake, insert a toothpick in the top, and if it comes out clean, the pumpkin loaf is complete. If the toothpick does not come out clean, then leave the loaves alone for another couple of minutes and try again. Allow the loaves to sit for at least 10 minutes before removing them from the pans.