5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.

In a large bowl, mix together vegetable oil, sugar, and eggs.
In another bowl, mix together flour and baking soda.
Add flour and pumpkin alternately to the egg mixture. Add nuts.
Pour into 2 greased loaf pans.
Bake for 1 hour.

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.

In a large bowl, mix together vegetable oil, sugar, and eggs.

In another bowl, mix together flour and baking soda. Add flour and pumpkin alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans.

Bake for 1 hour.

2 cups flour
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
15 oz. can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 Tbs. vegetable oil
1/4 cup chopped nuts

Heat oven to 350. Grease 9x5 inch loaf pan.
Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl.
Blend eggs, pumpkin, sugar, brown sugar, milk and oil in large mixing bowl.
Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

½ cup honey
1 cup canned pumpkin puree (aka 100% pumpkin; NOT pumpkin pie filling)
¼ cup safflower oil
1 teaspoon vanilla
2 eggs
1½ cups whole wheat pastry flour
½ cup coarsely chopped pecans
2 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Lightly grease an 8" or 9" loaf pan. In a large bowl, blend honey, pumpkin, oil, vanilla and eggs. Stir in remaining ingredients.
Pour into prepared loaf pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaf from pan; remove from pan.