2 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 tsp baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 (generous!) tsp cloves
1 15 oz can pumpkin

Preheat oven to 350 degrees.
In a large mixing bowl blend sugar and oil. Add eggs one at a time, beating well after each addition. Combine all dry ingredients; add to egg mixture alternately with pumpkin. Mix to combine. Pour mixture into a well greased 12 cup fluted pan (bundt pan) and bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack and dust with confectioners sugar.

oven 325, bakes in about 1 hour and 10 minutes

3 eggs, slightly beaten
2 cups sugar
1 cup vegetable oil
1 Tablespoon vanilla

3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

4 cups chopped, pared, cored apples (about 3-4) (this puts to good use that darned apple/peeler/corer slicer thing you got at a Pampered Chef party years ago and never used!)
1 cup chopped pecans

topping:
2 Tablespoons sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to slow 325. Grease and flour two 8 1/2 x 5 1/2 x 2 1/2 inch loaf pans (or I use those mini loaf pans)

2. Stir together the eggs, sugar, oil and vanilla in medium sized bowl until well mixed.

3. Combine the flour, soda and cinnamon on piece of waxed paper, and then then stir into liquid ingredients until just evenly mixed. Stir in the apples and pecans. The mixture will be very thick and gloppy.

Divide between the loaf pans.

4: Prepare the topping: combine the sugar and cinnamon in a small cup, and sprinkle over the loaves.

5: Bake in preheated slow oven at 325 for 1 hour and 10 minutes, approximately. Check it carefully with a tester inserted in center comes out CLEAN. Make sure it’s done. Sometimes in my oven they take longer than the time specified. Make sure they are done. Nothing worse than raw middle.

Let the breads cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges of the pans. Remove the breads from the pans to wire racks to cool.

The breads are better the second day. Wrap them tightly in plastic wrap or foil and store at room temperature