Preheat oven to 350°F (175°C).

Sift together flour, sugar, nutmeg, cinnamon, allspice, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk together salad oil, eggs, and canned pumpkin.

Add the wet ingredients to the dry ingredients and mix well until just combined.

Stir in chopped nuts.

Grease two loaf pans.

Pour batter evenly into the prepared loaf pans.

Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Serve warm with soft butter.