| Ingredients | Single Batch | Double | Triple | Quadruple |
| Flour | 1 1/2 c (7.5 oz ) | 15 oz | 1 lb 6.5 oz | 1lb 14 oz |
| cinnamon | 1 1/2 t | 1 Tbs | 1 1/2 tbs | 2 Tbs |
| baking soda | 1 tsp | 2 tsp | 1 tbs | 1 Tbs + 1tsp |
| salt | 1 tsp | 2 tsp | 1 tbs | 1 Tbs + 1tsp |
| ground ginger | 1 tsp | 2 tsp | 1 tbs | 1 Tbs + 1tsp |
| ground nutmeg | 1/2 tsp | 1 tsp | 1/2 tbs | 2 tsp |
| ground cloves | 1/4 tsp | 1/2 tsp | 3/4 tsp | 1 tsp |
| baking powder | 1/4 tsp | 1/2 tsp | 3/4 tsp | 1 tsp |
| milk | 1/3 c | 2/3 c | 1 c | 1 1/3 c |
| vanilla | 1/2 tsp | 1 tsp | 1/2 tbs | 2 tsp |
| unsalted butter | 6 T (3 oz) | 6 oz | 9 oz | 12 oz (3 sticks) |
| sugar | 1c (7.5 oz) | 15 oz | 4 c | 1lb 14 oz |
| brown sugar | 1/3 c (2.5 oz) | 5 oz | 7.5 oz | 10 oz |
| eggs | 2 | 4 | 6 | 8 |
| pumpkin puree | 1 c. | 2 c | 3 c | 4 c |
| coarsely chopped walnuts or pecans, toasted | 1/2 c | 1 c | 1 1/2 c | 2 c |
Preheat oven to 350F, grease a 5×9 loaf pan.
Whisk together first 8 ingredients.
Combine milk and vanilla in another bowl.
In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar and beat on high speed until lightened in color and texture, 3 to 4 minutes. Beat in eggs, one at a time. Add pumpkin and beat on low speed just until blended. Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in walnuts. Scrape the batter into the pan and spread evenly.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.