Holiday Pumpkin Bread

My daughter requested this recipe post; this is for you, Sarah!
My family LOVES it when I make this during the holiday season...well, so do our friends. I often will make mini-loaves and give this as gifts, as well. I do hope you'll try it and that you'll serve it with love at your Thanksgiving table.

Ingredients

4 C unbleached flour
2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger (and 1/2 tsp. ground cloves, optional)
3 C sugar
1/2 tsp salt
1 C canola (vegetable) oil (try using applesauce instead for a “no oil” recipe)
4 eggs
2 1/2 - 3 C pumpkin, cooked and mashed - water drained out (canned will work, too).
note* 1/2 C water may need to be added if the pumpkin has very little moisture

Directions

In a large bowl, place 1st 7 ingredients, combine well.
In a medium bowl, mix together the next 4 ingredients.
Incorporate the mixtures from both bowls. This forms a sticky bread dough. Unless you have an amazing mixing machine that can deal with larger quantities, use a long handled flat spoon or strong spatula to mix. Electric mixers usually have difficulty with this because of the consistency.
Fill coated loaf pans 2/3 full. You can do any size and you can also line the bottoms of loaf pans with parchment paper for easier removal after baking. Bake at 350 in a preheated oven, middle rack. For small loaves: 35-40 minutes, for medium: 45-50 minutes, for large: 55 minutes to an hour.
You can also make these in muffin tins with paper liners and frost with buttercream frosting or confectioners sugar icing for a different treat! (reduce baking time to approx. 20 minutes)