I have been making this recipe most of my adult life. It was in the first cookbook ever given to me. It is easy and taste like the holidays. I have made a couple changes in the recipe along the way. It is great for breakfast and a nice addition to a brunch. It freezes well and it is great to thaw for Christmas morning. I like to make this as muffins. The recipe is the same, just cut the baking time to 15-18 minutes. They look pretty in a basket on the table. Makes about 18-20 muffins.
1 can pumpkin (not pumpkin pie mix) (15 ounces)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
3 cups all-purpose flour
1/2 cup coarsely chopped pecans
1/2 cup dried cranberries, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF
Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.