3/4 c. butter
2 1/2 c. sugar
4 eggs
1 lb. can pumpkin
2/3 c. water
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves

Cream butter and sugar in large bowl. Add eggs, one at a time, beating thoroughly. Mix in pumpkin and water. In separate bowl, combine remaining ingredients and mix well. Stir dry ingredients into pumpkin mixture a little at a time and keep stirring until batter is thoroughly blended. Grease and flour 2 loaf pans. Pour in batter, dividing in 2 equal parts. Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool for 15 minutes before removing from pans. (Bread tastes spicier if made a day ahead, then wrapped in plastic wrap until ready to serve.)