Pumpkin Bread

3 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
½ tsp. salt
3 c. flour
2 tsp. baking soda
1 c. nuts, chopped
1 c. canola oil
4 eggs, beaten
1 can (13 oz) pumpkin
2/3 c. water

• Preheat oven to 350 degrees.
• Grease and lightly flour two loaf pans.
• Mix dry ingredients and nuts together until thoroughly blended.
• Add oil, eggs, pumpkin, and water, and beat until smooth.
• Pour mixture equally into two loaf pans.
• Bake 1 hour or until toothpick comes out clean at several stick points.
• Remove from pans immediately; cool on rack.
• Wrap in plastic.
  
  Sheila Witherington
  I started making pumpkin bread in Salt Lake City when I owned and operated RedBug Homestay. I tried several recipes and improvised until I came up with this version. The cloves make this very special. You can use pecans or walnuts.