2 c. flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. walnuts, coarsely chopped
1/2 c. butter
1 c. sugar
2 eggs, beaten
10 oz. can condensed tomato soup

Stir together first 6 ingredients. Stir in walnuts. Set dry ingredients mixture aside.

Cream butter, stir sugar into butter gradually until fluffy. Add eggs and beat well.

Add 1/3 dry ingredients, then 1/2 can soup. Repeat, ending with dry ingredients. Blend only enough to blend after each addition.

Pour into well greased 9 x 5 inch loaf pan. Bake for 1 hour at 350 degrees. Cool in pan on wire rack 10 minutes before removing form pan. Cool thoroughly before slicing.