I love to make this in the fall around Thanksgiving. I have used canned pumpkin or fresh pumpkin. Either way it is nice to have with coffee in the mornings or when someone stops by. Will freeze great wrapped in foil and then a zip lock bag.
In large mixing bowl-cream sugar and oil. Add eggs 1 at a time, mixing good after each one.
Sift dry ingredients together in separate bowl. Add alternately with water. Add pumpkin and nuts. Mix well.
Bake in 3 greased and floured loaf pans. Bake at 350 for 1 hour and 15 minutes or until toothpick comes out clean. Do not over bake. Take out of pans after resting for 10 minutes and put on cake rack covered with clean dish towel.
To freeze: Wrap in heavy duty foil and put in zip lock freezer bag.
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