2 cups of canned or fresh pumpkin
3-4 eggs, well-beaten
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 cup canola oil (or for a lighter version use 1/2 cup oil and 1/2 cup applesauce)
2/3 cup water
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1 tsp salt
1 3/4 tsp baking soda
3 1/2 cups of all-purpose flour (you can use whole-wheat flour for half of this if you want)
1 cup chopped pecans or walnuts (IF you really think you have to put them in there)

Blend pumpkin, eggs, sugar, oil, water, and spices together until well blended. Add salt, baking soda and 1 cup of the flour and mix well. Add the rest of the flour gradually while mixing slowly. Mix just until blended.

Pour into greased and floured loaf pans (makes 2 regular-size loafs or several mini loaves). Bake at 350 degrees for 30-45 minutes (depending on the size of the pans you use). Loaves are done when the top center springs back when touched and/or when a toothpick inserted in the center comes out clean.

Remove the loaves from the oven and let them cool about 5 minutes before removing them from the pans. Let them cool slightly on a cooling rack, then wrap while still warm in aluminum foil (unless you’re just going to start eating it right away).