Libby's Pumpkin Bread for 20 Servings

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease two 9x5-inch loaf pans thoroughly with butter or non-stick spray and dust them with a light coating of flour, tapping out the excess.
3. In a large bowl, whisk together the 375g all-purpose flour, 5g baking soda, 2g salt, 4g ground cinnamon, 2g ground nutmeg, and 2g ground cloves until no clumps remain.
4. In the same bowl or a separate one, beat the 425g pumpkin puree, 200g granulated sugar, 200g brown sugar, 235ml vegetable oil, 4 large eggs, and 5ml vanilla extract.
5. Using a spatula, fold the dry ingredients into the wet mixture, mixing only until the flour streaks disappear to ensure the bread remains tender.
6. Divide the batter evenly between the two prepared loaf pans.
7. Bake for 50 to 60 minutes.
8. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs, and the top should be a deep golden brown.
9. Let the loaves rest in the pans for 10 minutes before transferring them to a wire rack to cool completely.