Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a tube pan or two loaf pans.

In a large bowl, cream together the sugar, salad oil, and eggs until light and fluffy.

Stir in the canned pumpkin.

In a separate bowl, whisk together the flour, salt, cloves, cinnamon, nutmeg, and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour batter into the prepared pan(s).

Bake in a tube pan for 1 hour and 15 minutes, or in loaf pans for 45 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.