1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3 1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)

Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves.