2 1/2 c. granulated white sugar
1 c. light brown sugar
1 c. corn oil
3 eggs, lightly beaten
1 (16 oz.) can cooked pumpkin
3 1/2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground cloves
1 c. buttermilk
1 c. diced pecans (two 2 1/4 oz. pkg.)

Preheat oven to 350 degrees. Lightly butter 2 large loaf pans (or 8 mini loaf pans) and lightly dust with flour. In a large bowl, beat the white and brown sugar and oil with an electric beater until smooth. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves together. Add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, until the batter is smooth. Fold in the pecans.

Pour the batter into the prepared loaf pans and bake for 55-60 minutes (45-50 minutes for mini loaves) or until an inserted knife comes out clean. Let the loaves rest for 10 minutes in the pans, then turn them out onto a wire rack to cool. Serve the bread warm or at room temperature, accompanied by whipped butter.

Variations: Half whole wheat flour and half white flour can be used in place of the white flour.