3 c. flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. each salt, cinnamon & nutmeg
4 eggs
1 1/2 c. brown sugar
1 c. vegetable oil
1 (16 oz.) can pumpkin
1 c. chopped nuts

Stir together flour, baking powder, soda, salt and spices, set aside. Beat eggs, sugar, oil and pumpkin until well blended. Stir into dry ingredients just enough to moisten. Stir in 2/3 cup nuts. Divide batter between 2 loaf pans. Sprinkle remaining nuts on top. Bake at 350 degree oven for 1 hour. Cool pans on rack 10 minutes, then remove loaves to cool completely. Wrap airtight and store in cool place about 3 days. Can be frozen up to 3 months.