Pumpkin Bread

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	3 1/2 cups Self-Rising Flour
•	1 teaspoon ground cinnamon
•	1/2 teaspoon ground cloves
•	1/2 teaspoon ground allspice
•	1/2 teaspoon ground nutmeg
•	2 1/2 cups granulated sugar
•	1/2 cup packed brown sugar
•	1 cup Crisco® Pure Vegetable Oil
•	4 large eggs
•	1 (15 oz.) can pumpkin

Instructions:

1.	HEAT oven to 350°F. Spray two 9 x 5 x 3-inch loaf pans lightly with no-stick cooking spray.
2.	COMBINE flour, cinnamon, cloves, allspice and nutmeg in small bowl.
3.	STIR together granulated sugar, brown sugar, oil and eggs in large bowl. Beat until well blended. Add pumpkin, blend well. Stir in flour mixture. Pour batter into prepared pans.
4.	BAKE 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans; cool on wire rack.
TIP	Quick breads are easy to make and keep well. To save time, make two loaves and keep one to freeze and use later. Cool bread completely. Wrap tightly with plastic wrap, then aluminum foil. Freeze up to one month. Thaw as needed.