Aunt Lynne's Famous Pumpkin Bread

Prepare three (8-1/2 x 4-1/2 x 2-1/2) loaf pans. Cut parchment paper to fit the bottom of each loaf pan. Spray pan with cooking spray. Place parchment on the bottom of the pan. Beat Eggland's Best Classic Eggs (4) in a small bowl.

In a large bowl, combine Granulated Sugar (3 cups) , Canola Oil (1 cup) , and eggs. Mix with a hand-mixer on medium speed until well blended. Add Canned Pumpkin Purée (2 cups) and blend well.

In a medium bowl, sift together All-Purpose Flour (3 1/2 cups) , Baking Powder (1 tsp) , Baking Soda (2 tsp) , Salt (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Cloves (1/2 tsp) , Ground Mace (1/2 tsp) , Ground Allspice (1 tsp) , and Ground Nutmeg (1 tsp) .

Add a little at a time to the wet ingredients, mixing after each addition until combined. Add Water (2/3 cup) , a little at a time, and continue mixing on low speed until batter is smooth. Pour batter evenly into each of the loaf pans.