• 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 (16 oz) can pumpkin puree
  • 3 cups flour
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder

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, ginger, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, 60-70 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

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