1/2 c. vegetable oil
2 eggs
1 c. canned pumpkin
1 2/3 c. flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. candied cherries, cut up
1/2 c. chopped pecans

Combine oil, eggs, 1/3 cup water, and the pumpkin. Sift together next 6 ingredients. Gradually beat into first mixture. Stir in cherries and nuts. Pour into greased and floured 9 x 5 x 2 inch loaf pan or two 7 3/4 x 3 5/8 x 2 1/4 inch pans or 20 cupcake pans.

Bake all sizes in 350 degree oven for 1 hour or until done. This recipe can be doubled easily. Wrap securely in foil if you wish to freeze.