3 cups white sugar
1 cup corn or vegetable oil
4 eggs
1 (15 ounce) can canned pumpkin or 2 cups
3 ½ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
2/3 cup water
1 teaspoon vanilla extract (optional)
1 cup chopped walnuts

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 large or 4 small loaf pans.
Stir the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and oil together in a separate bowl. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Fold the walnuts into the batter. Divide the batter between the two prepared loaf pans.
Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the pans.

1 stick butter or margarine
6 tablespoons milk
1 teaspoon vanilla
1 (1 lb) box powdered sugar

Combine in double boiler until smooth. Pour over cooling bread.

Advice is like snow; the softer it falls, the longer it dwells upon, and the deeper it sinks into the mind. ~ SAMUEL TAYLOR COLERIDGE