Maple Pumpkin Bread

PUMPKIN BREAD
Ingredients:
3 cups granulated sugar
3/4 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin puree
3 1/2 cups All-purpose flour, fluff then measure
2 teaspoons Kosher salt
1 teaspoons baking soda
2 teaspoon baking powder
2 teaspoon allspice
2 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup water

Directions:

• Whisk sugar, oil, eggs & pumpkin puree in large bowl until
  combined. Set aside.
• Combine remaining DRY ingredients in separate bowl.
• Alternate adding the DRY ingredients and the water into the WET
  egg/sugar/pumpkin mixture, starting and ending with the DRY
  ingredients.
• Place batter in oiled loaf pans. Recipe makes 3- 1-lb loaves.
• Bake at 375°F for 45-60 minutes or until cake tester comes out
  clean.
• Once finished cooking, poke holes all over the top of the loaf with a
  toothpick about 1” apart. Run butter knife around the edges and
  pour warm maple syrup glaze (recipe below) on top of leaves. Let
  absorb into the bread for at least 20 minutes. Slice and serve warm
  or room temperature. Store in sealed container. Enjoy!