Pumpkin-Parmesan Bread

3 1/2 cups all-purpose flour
1 1/3 cups sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon pepper
5 large eggs, lightly beaten
1 1/4 cup canola oil
1 (15 oz.) can pumpkin
1 cup grated Parmesan cheese, divided
1/2 cup chopped sage (Barbara used less)

Preheat oven to 350 degrees F.  Spray 2 (8"x4") loaf pans with baking spray with flour.

In a large bowl, stir together flour, sugar, salt, baking soda, baking powder, ginger and pepper.  Add eggs and oil, beating well.  Stir in pumpkin, 3/4 cup Parmesan and sage.  Divide batter between prepared pans; Sprinkle tops with remaining 1/4 cup Parmesan.

Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes.  Barbara's took 55 minutes.

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