6 eggs
3 c. sugar
2 c. plus 4 tbsp. oil
1 (29 oz.) can pumpkin (or 2, 16 oz. cans)
4 1/2 c. all-purpose flour
2 1/2 tsp. baking soda
3 tsp. baking powder
3 tsp. vanilla extract
2 tsp. salt
3 tsp. cinnamon
3 c. crushed walnuts

Grease and flour 5 (1 pound) coffee cans. In a large bowl beat the eggs. Add the sugar and beat well. Add the oil and pumpkin, mixing well. Add the remaining ingredients and mix well. Fill the cans equally with the batter. Bake in a 350 degree oven for 50-60 minutes. Turn out onto a cooling rack. This bread freezes well. Makes 5 loaves.