This pumpkin bread recipe comes out of Better Homes and Garden Fall Baking magazine. I think it’s even better than Starbucks pumpkin loaf, which is saying something.

• 1 1⁄2 cups granulated sugar
• 1 1⁄2 cups packed brown sugar
• 1 cup vegetable oil
• 4 eggs
• 3 1⁄3 cups (427 g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 1⁄2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2⁄3 cupwater
• 1 15 oz can pumpkin

Preheat oven to 350°. Grease bottom and sides of three loaf pans; set aside. In an extra large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. In a large bowl combine flour, baking soda, cinnamon, nutmeg, and salt. Alternately add flour mixture and the water to sugar mixture, beating on low speed until just combined. Beat in pumpkin. Spread batter evenly into prepared pans, and bake for 55-60 minutes, or until a toothpick inserted near center comes out clean.