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.
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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