Pumpkin Spice Bread for the Holidays (Recipe below, click more)

This is a variation of the Downeast Maine Pumpkin Bread recipe. I added some sour cream instead of water and some more allspice seasoning. I also placed some toasted almond slivers (or use walnuts) on the bottom of the baking pan before baking. It tasted wonderful the next day!
You can see the recipe on my website here, or below: angiesweb.com/...
Pumpkin Spice Bread
Ingredients:
1 (15 ounce) can pumpkin puree
5 medium eggs
1 cup vegetable oil
1/2 cup sour cream
3 cups white sugar (or brown sugar)
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
1tsp Allspice (optional)
Preparation:
Preheat the oven to 350 F. Grease and flour two 9×5-inch loaf pans or one big Bundt pan.
Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and Allspice together in a large bowl.
Mix pumpkin puree, eggs, oil, sour cream and sugar in a separate bowl until well blended.
Pour batter into the prepared pans.
Stir flour mixture into pumpkin mixture until just blended.
Pour batter into the prepared pans.
Bake for about 55 min. or longer in the preheated oven until a toothpick inserted in center comes out clean.
Internal temperature should be 207 F.
Notes
Let cool on cooling rack and cover with confectioner sugar or sugar glaze.
After cooling, wrap the Pumpkins Spice cake into some plastic wrap overnight. It always taste better the next day! It’ll keep for several days, and can also be frozen for up to 6 month.

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