1 c. butter, room temp
3 c. sugar
4 eggs
3 1/3 c. flour
2 tsp. baking soda
½ tsp. baking powder
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 tsp. ginger
½ tsp. cloves
2/3 c. water
2 c. canned pumpkin
1 c. nuts (optional)
3/4 c. raisins (optional)
In a large bowl, cream butter and sugar until fluffy. Add eggs and mix well. In a separate bowl, combine all dry ingredients. Add dry mixture alternately with water and pumpkin. Mix well. Stir in half of the chopped nuts and the raisins if using. Grease two loaf pans and divide batter between the two pans. Sprinkle remaining 1/2 c. nuts over batter. Bake at 350 for 60-70 minutes.
Tip: Freezes really well!