ETA: I totally missed important parts of this recipe; I've edited it. D'oh.
Em made this pumpkin bread for me when we first started dating. Well, actually. The pumpkin bread was made and I was fortunate enough to have a slice. I didn't really appreciate the fantasticness of this bread until I found out that I had a dairy allergy. It's dairy free! Stick to the recipe, including the vital "make a well" step, and you'll have two loaves of spectacularly delicious pumpkin bread. If you have local apple orchards within a reasonable distance, I highly recommend you pick up some apple or pumpkin butter and spread it on top. DIVINE.
Pumpkin Bread (Em's Mom)
4 cups flour
3 cups sugar
2 tsp baking soda
1½ tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
½ tsp ground cloves
Mix together dry ingredients and make a well in the center. Add 1 cup Wesson oil, 1 can (14 ½ oz) pumpkin and 2/3 cup cold water. This seems like a silly step, but it's very important for some reason. Make that well!
Blend this well with beater.
Add 4 eggs – 1 at a time – beating well after each addition.
Pour batter into 5 small or 2 regular size loaf pans (greased & floured).
Bake @ 350° (small – 1 hour; Large – 1¼ hours).
(We've made it with Splenda before, and I will warn you that it is not delicious. The bread doesn't rise and it has a funky aftertaste.)