Jan's Pumpkin Bread

3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1 1/2 teaspoon salt
2 teaspoons baking soda
1 cup vegetable oil
1/2 cup water
15 oz. canned pumpkin
4 eggs

1. Preheat oven to 335 degrees.
2. PAM small round tins.
3. Sift together dry ingredients.
4. Combine vegetable oil, water, canned pumpkin, and eggs.
5. Slowly add dry ingredients to egg mixture and mix until blended.
6. Evenly distribute batter between tins.
7. Bake at 335 degrees for 20 to 25 minutes or until a toothpick inserted in center comes out clean and top of bread is browned.
8. Cool bread 5 minutes.
9. Remove bread from tins and cool on rack.

Note: Do not double recipe. Quantity too large for KitchenAid mixer.