Pumpkin Oat Bread

⅔ cup vegetable oil

4 eggs

1 (15 ounce) can 100% pure pumpkin

⅔ cup white sugar

⅔ cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

3 cups all-purpose flour

1 ¾ cups old-fashioned rolled oats, divided

Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.

Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.

Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.

Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.