Yield: 2 loaves
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2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup margarine, softened
3 cups sugar
3 eggs
2 cups canned pumpkin
Cooking time: 60 minutes
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Preheat oven to 350 degrees.
Grease 2 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans with unsalted shortening.
Sift flour, baking powder, baking soda, cinnamon, cloves and nutmeg into a medium bowl.
In a large bowl, beat margarine and sugar until pale and fluffy.
Add 1/4 of the dry ingredients to mixture.
Add one egg; continue adding dry ingreients and eggs to mixture, beating well after each addition.
Stir pumpkin into batter 1 cup at a time.
Pour 1/2 of batter into each prepared loaf pan.
Bake 1 hour or until cake tester inserted into center comes out clean.
Remove bread from oven and set pans on wire racks to cool for 10 minutes.
Remove bread from pans and set on racks to cool.