• 1 15-oz. can pumpkin puree
• 4 eggs
• 1 C. vegetable oil
• 2/3 C. water
• 3 C. white sugar
• 3 1/2 C. all-purpose flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/2 tsp. ground ginger
• 1/2 tsp. allspice
• 1/2 tsp. vanilla extract
• 1 C. nuts (I use pecans)

Preheat oven to 350 degrees. Grease and flour 3 7x3-inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. I sprinkle the top with raw sugar and more nuts. Bake for about 60 minutes.