Ingredients
Three and one half cups all purpose flour (3 ½)
3 cups sugar
2 teaspoons baking soda
One half teaspoon baking powder (1/2)
One and one half teaspoon salt (1 ½)
One and one fourth ground cloves (1 ¼))
One and one fourth ground cinnamon (1 ¼)
One and one fourth ground nutmeg (1 ¼)
4 eggs
1- 16 ounce canned pumpkin or (2 cups fresh pumpkin)
1 cup vegetable oil
Two thirds cup water (2/3) if pumpkin is can or (½ cup water if pumpkin
is fresh or frozen)

Method
Prepare two 9×5” loaf pans and spray generously with Pam.Preheat oven to 350 degrees.
In a large mixing bowl, sift dry ingredients together. In another mixing bowl, Combine wet ingredients, then combine the wet and dry ingredients together.Mix well but do not over beat. Pour into loaf pans. Bake for 1 hour. Cool slightly and take out of pans to let cool on a rack. Place loaves on a clean lint free cloth. Cover with another cloth. Place cooled loaves in ziplock
bags. Refrigerate or freeze. The bread needs to “cure” in the refrigerator or freezer at least overnight. It will freeze well up to 3 months.

Serving
To serve, slice loaves. Spread a slice with the soft honey cream cheese spread and top with another slice.

Honey Cream Cheese Spread

1 (8 ounce) package cream cheese, softened
2 tablespoon honey