Preheat the oven to 325 degrees.
Grease & flour 2- 8×4″ loaf pans & set aside. You can also use a bakers release if you have that on hand.
Whisk together sugar and oil in a large bowl until it looks like wet sand.
Whisk in the eggs until well-combined.
Add in the pumpkin puree & mix well.
Mix in the flour, pumpkin pie spice, baking soda, salt & baking powder until just combined – don’t over-mix.
Divide the batter evenly between the 2 prepared loaf pans.
Bake 40-60 minutes or until toothpick test comes out clean. Mine took the full 60 minutes – but ovens vary.
Allow the loaves to cool on a wire rack for 10 minutes before removing from the pans.
Remove from the pans & allow the loaves to continue cooling until they reach room temperature.
**Or if you are enjoying right away, serve warm.