3/4 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1 tsp. packed light brown sugar
1/3 c. vegetable oil, melted butter
2 lg. eggs
1/2 tsp. black walnut extract (optional)
1 c. canned solid-pack pumpkin
1 c. walnut pieces, chopped coarse

Heat oven to 350 degrees. Lightly grease and flour two 1 pound coffee cans. Mix flour, baking soda, baking powder and cinnamon. Beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. Add flour mixture alternately with pumpkin in 3 additions, blending well after each. Stir in nuts. Spoon evenly into prepared cans filling them half full. Bake 50 to 60 minutes until pick inserted in center of bread comes out clean. Cool in cans on rack 10 minutes. Run a thin knife or spatula around can sides to loosen. Remove breads; cool top sides up on wire rack. Makes 2 loaves.

Note: If you don't have coffee cans, you can bake batter in 1 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan for about 1 hour.