Pumpkin Bread Good for Mountain Altitudes

I made this on a whim after reading through a few recipes and I was so glad I did! I hope someone at sea level can make it too, see how it fares.

Didn't even get a chance to take a picture before someone cut into it (ahem, Mik)!

First, the pumpkin!

Ingredients
2 cans pumpkin puree
2 tsp salt
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Combine the above ingredients in a saucepan and cook, stirring constantly, over medium heat for about 10 minutes. Pumpkin mixture should brown a bit, but not burn, and be a little smoother and thicker (not much) than when it comes out of the can. Take off the heat and set aside.

Now the bread!

Ingredients
3/4 cup grapeseed oil
1 cup of white sugar
1 cup of light brown sugar
3 eggs
1 tsp vanilla
3 cups all-purpose flour
1 1/4 tsp of salt
1 1/2 tsp baking soda
1/4 tsp baking powder

Preheat your oven to 350F. Spray two 9x5 loaf pans with In a large bowl, beat oil, sugar and eggs together until light and fluffy. Add in vanilla and 1.5 cups (you'll have a little left over) of your pumpkin mixture and mix well. In another bowl, sift together flour, salt, baking soda and baking powder. Slowly mix into the pumpkin mixture, beating on low speed until blended.

Pour 1/2 of the batter into each loaf pan. Bake for 45 minutes and then insert a toothpick into the center to see if it comes out clean. Mine needed between 50-55 minutes, but one loaf cooked faster than the other. Remove from pans when done and let cool on a rack.