Preheat the oven to 350°.
Grease and flour (or place a piece of parchment paper on the bottom for easy removal) two 9 x 5" loaf pans.
In a large mixing bowl, mix the sugar, oil, pumpkin, and eggs until well creamed.
2 1/2 c. sugar, 1 c. canola oil (or your favorite baking oil), 2 c. pumpkin puree (NOT pumpkin pie filling), 4 large eggs
In a seperate bowl, mix the dry ingredients.
3 1/4 c. all-purpose flour, 2 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda, 2 tsp. ground cinnamon, 1 tsp. ground cloves, 1 tsp. ground nutmeg
Add the dry ingredients to the wet ingredients and only mix to combine.
If desired, stir chopped nuts into the batter. You can also sprinkle some nuts over the top.
1 c. chopped pecans, optional
Divide the batter between two well-greased bread pans.
Bake (in the middle of the oven) for about one hour or until a toothpick inserted in the center comes out with only a couple of crumbs.
Remove from the oven and let the loaves rest in the pans for about 10 minutes before removing them to a wire rack to cool.
Store in an airtight container or bag. (I bag mine before they are completely cool because it helps to keep them moist.)
Can be stored at room temperature for up to three days. Refrigerate for up to a week.
This bread also freezes well. Tightly wrap and freeze one loaf for later. And you can even slice and individually wrap the bread if you want to remove only a slice at a time. Just make sure that it is well-wrapped.