Pumpkin Nutbread

• 3 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 4 eggs
• 2 c. brown sugar, firmly packed
• 2 c. cooked pumpkin
• 1-1/4 c. melted butter
• 1 c. chopped walnuts or pecans

Preheat oven to 350. Generously grease and flour 2(9X5) loaf pans.

Sift together dry ingredients; set aside.

In a large bowl, beat eggs until thick; gradually add in sugar. Whip in the pumpkin and melted butter. Gradually add the dry ingredients into mixture. Fold in nuts, then pour batter into prepared pans.

Bake until well-risen, golden brown and firm to the touch. Remove from oven and allow to cool in pans for 10 minutes before turning out. Serve either warm or cold.