1 1/2 c. canned pumpkin
1 c. sugar
1/3 c. milk
1/4 c. salad oil
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 c. chopped nuts

Stir pumpkin and sugar together. Add milk and oil; mix well. Sift together flour, soda, cinnamon, salt, cloves and ginger. Add to pumpkin mixture. Fold in the nuts. Pour into four small greased 6 x 3 2 inch loaf pans. Bake at 350 degrees for 35-40 minutes. Cool 10 minutes; remove from pans to wire rack. Cool completely before wrapping for freezer. Frost when serving, if desired.