From Epicurious.com and Bon Appetit, contributed by Ellen Meyer

3 cups sugar                                                     1 cup vegetable oil

3 large eggs                                                      16-oz pumpkin (2 cups)

3 cups flour                                                      1 tsp. ground cloves

1 tsp. cinnamon                                                1 tsp. nutmeg

1 tsp. baking soda                                            1/2 tsp. salt

1/2 tsp. baking powder                                     1 cup chopped nuts (optional)

1. Preheat oven to 350 F
2. Lightly coat 2 standard pans with flour-infused cooking spray or grease and flour pans.
3. In a large bowl, combine the sugar and oil, beat to blend.  Add the eggs and pumpkin and mix well.  Set aside.
4. Over a second large bowl, sift together the flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder.
5. Add to the pumpkin mixture in two batches, mixing well after each addition.  Mix in nuts, if desired.
6. Divide batter equally between prepared pans. Bake until a tester comes out clean, about an hour.
7. Transfer to rack and cool ten minutes.  Using a sharp knife, cut around edge of loaves.  Turn loaves out onto racks and cool completely.