Pumpkin Spice Bread

By Scott Marley

3/4 cup butter 2-1/2 cups sugar 4 eggs 15oz pumpkin, diced 2/3 cups water 3-1/2 cups unbleached flour 2 tsp baking soda 1-1/2 tsp baking powder 1-1/2 tsp salt 1 tsp cinnamon 1 tsp ground cloves 2/3 cup chopped nuts (optional) Preparation Butter and flour 2 large loaf pans (or 3 medium or 5-6 mini loaf pans). Set oven at 175C (350F) degrees. Cream butter and sugar in a large bowl. Add eggs, one at a time, beating thoroughly. Mix in pumpkin and water. In a separate bowl, combine dry ingredients. Stir into pumpkin mixture in 3 or 4 parts. When blended, stir in nuts, if desired. Divide batter evenly between pans. Bake at 175C (350F) for about 1 hour and 10 minutes, until knife inserted near centre comes out clean. Cool pans on rack for 10-15 minutes before removing loaves.

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