Gluten Free Pumpkin Bread

1 1/2 cups sugar
1 1/2 cups brown sugar
1 cup coconut oil
1 can (16oz) pumpkin
3 1/2 cups GF flour (I used Pamela's Artisan Blend)
4 eggs
2/3 cups water
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1/2 tsp salt


Mix sugar and oil together. (Coconut oil solidifies around 76 degrees.  If yours is solid, warm it to bring it back to liquid.) Mix in eggs and pumpkin. In separate bowl, combine flour, spices and soda. Add dry ingredients to pumpkin mix alternately with water. Pour into 2 well greased 9x5 in loaf pans. Bake 350 1 1/2 hours or until done. Remove from pan to cool. If using 3 smaller loaf pans, check at 1 hour.