Recipe by Verne Bertagna

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16 oz can solid pack pumpkin
3 cups flour, all-purpose
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup walnuts — coarsely chopped
Preheat oven to 350 F.
Butter and flour two 9x5x3-inch loaf pans.
Beat sugar and oil in large bowl to blend.
Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
Stir into pumpkin mixture in 2 additions.
Mix in walnuts.
Divide batter between prepared pans.
Bake until tester inserted into center comes out clean…about 1 hour 10 minutes.
Cool in pan 10 minutes.
Turn loaves onto rack to cool completely.
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NOTES:
Can be wrapped in foil and frozen.

Yield: 12 servings