• 1 c sugar
  • 1 c vegetable oil
  • 3 large eggs
  • 4 c cubed sugar pumpkin (or winter squash)
  • 3 c all purpose flour
  • 1 t ground cloves
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t baking soda
  • 1/2 t salt
  • 1/2 t baking powder
  • 1 c coarsely chopped walnuts (optional)
  • 1 c semi-sweet chocolate chips (optional)

Preheat oven to 350F. Butter and flour two 9×5×3-inch loaf pans (or use 24 lined or buttered cupcake tins).

Place pumpkin or squash in a heavy saucepan with 1/8 inch of water. Cover and bring to a boil. Reduce heat to low and cook until pumpkin or squash is soft, about 20 minutes. Mash or puree until smooth and cool to at least luke warm.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.

Mix flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder in another medium to large bowl.

Stir dry ingredients into pumpkin mixture in two additions. Mix in walnuts and/or chocolate chips, if desired.

Divide batter equally among prepared pans. Bake until tester inserted into center comes out clean, about 1 h 10 minutes (about 40 minutes for cupcakes). Slide a butter knife around edge of loaves and/or cupcakes and cool on racks. This recipe can also be made with a 15- or 16-oz can of pumpkin or squash.

This recipe was submitted by Heather Reynolds