PUMPKIN BREAD
3 c. sugar
4 med. eggs
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
3 1/3 c. flour
2 c. pumpkin (fresh or canned)
1 c. oil
1 1/2 tsp. salt (optional)
2 tsp. baking soda
2/3 c. water
1 c. chopped walnuts
Combine all ingredients in large mixing bowl, blending thoroughly. Pour into prepared loaf pans and bake at 350 degrees for 1 hour or until cake tester or knife comes clean when inserted in middle of loaves; tester will pull out slightly moist. Allow loaves to cool in pans for 10 to 15 minutes, then turn out on bread board and cool completely. Breads keep very well refrigerated and can be frozen. Makes an excellent breakfast, sliced and toasted; also as holiday gifts. SUGGESTED SUBSTITUTIONS: Use 2 cups mashed bananas, unsweetened applesauce, or 1 package fresh cranberries.