3 eggs, well beaten
1 3/4 c. cooked pumpkin
1 1/2 c. sugar
1 1/2 c. golden brown sugar, packed
1 c. evaporated milk
3 1/3 c. all-purpose flour
1/2 c. vegetable oil
2 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. finely chopped pecans or walnuts

In a large mixer bowl on medium speed, beat together eggs, pumpkin, sugar, brown sugar and oil. In a separate bowl, sift together flour, baking soda, nutmeg, cinnamon and salt. Beat into pumpkin mixture 1 cup at a time on low speed. Scrape sides of bowl until well blended. Stir in nuts. Spoon into 2 greased 9 x 5 x 3-inch loaf pans.

Bake in preheated oven at 350°F for 50 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.

Makes 2 loaves.

Serve slices of pumpkin bread with Orange Cream Cheese Spread for an extra taste treat.

Orange Cream Cheese Spread:

1 (8 oz.) pkg. softened cheese
1/4 c. orange marmalade

Combine ingredients and chill.