Pumpkin Spice Bread
3 cups sugar 4 eggs, beaten 1 16-ounce can Pumpkin 1 cup vegetable oil 3½ cups all purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons salt ½ teaspoon ground cloves 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 2/3 cup water 1 cup chopped pecans

Preheat oven to 350º F. Grease two 9x5 loaf pans, or eight smaller loaf pans.

In a large bowl, combine sugar, eggs, pumpkin and vegetable oil; mix well. Set aside.

In a separate bowl, combine flour and remaining dry ingredients. Add dry ingredients to pumpkin mixture, alternately with water. Add pecans. Pour mixture into two 9x5 prepared loaf pans or eight smaller loaf pans. Bake larger loaves for 60 minutes, or smaller loaves for 40 minutes or until loaf springs back to touch. Avoid overcooking. Turn loaves onto wire rack. Cool. Yield: two 9x5 loaves or eight smaller ones.