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

Heat oven to 350 degrees. Grease the bottoms only of 2 loaf pans. Beat all ingredients in a large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl frequently, 45 seconds. Pour into pans. Bake until wooden toothpick inserted halfway between the center and the side comes out clean, 50-60 minutes. Cool 10 minutes, loosen sides and remove from pans. Cool completely before slicing. Wrap tightly and store in refrigerator up to 10 days.