This is a great bread to make in the fall.  It is very moist, and makes for a hearty breakfast.  This recipe is from the archives of Ethel Eynard, my grandmother.  Jefferson City, MO.  1975.

2 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 C. sugar
3/4 C. butter
2 eggs
1 can (1 lb.) pumpkin

Lightly grease four small loaf pans and preheat the oven to 325 degrees.  Sift flour with salt, baking powder, soda, and spices; set aside.  In large bowl of electric mixture ad medium speed, beat sugar with butter just until blended. Add eggs one at a time, beating well after very light and fluffy.  Beat in pumpkin.  At low speed beat in flour mixture until combined.

Turn batter into greased pans, dividing evenly.  Bake 1 hour, or until cake tester comes out clean.  Let cool in pans 10 minutes.  Turn out onto wire racks to cool completely.

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