| sugar | 1 1/2 | cups | | all purpose flour | 1.3 | cups | | baking powder | 1/4 | tsp | | baking soda | 1 | tsp |
| salt | 3/4 | tsp | | cinnamon | 1 | tsp |
| cloves | 1 | tsp | | nutmeg | 1 | tsp |
| eggs | 2 | well beaten | | vegetable oil | 1/2 | cup |
| water | 1/2 | cup | | Pure pumkin | 1 | cup cooked mashed |
| walnuts or pecans | 1/2 | cup | | butter | | for pan |
| flour | | for pan | |
Directions:
Preheat oven to 325 degrees. Mix all the dry ingredients in a large bowl. Add the eggs, oil, water, pumpkin and beat until well blended. Add the walnuts. Pour the batter into 2 buttered and floured 7 inch loaf pans. Bake for 5 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pans, then remove bread onto a rack. This recipe can be doubled or tripled and can be frozen beautifully. I also used one 7in. Pan and 3 small ones and baked them together.
