2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Fold in the chopped pecans gently.
Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
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