Cut one Long Island Cheese pumpkin into quarters; place on baking dish with 1" of water.
Bake at 400° for an hour, until flesh is soft when pierced. Remove seeds and skin and purée in
food processor. Preheat oven to 350°. Whip 3 eggs, 1 cup sugar and 1/2 cup vegetable oil. Add 2
cups pumpkin purée. Blend 4 cups flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1 tsp
ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves and 1/8 tsp ground nutmeg and
gradually add to wet ingredients. Lightly oil and flour two loaf pans. Evenly divide batter
into pans and bake 1 hour. Remove from heat, cool slightly before removing from pans.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook