Camellia Rose Inn Pumpkin Bread

4 c. flour
3 c. sugar
2 t. baking soda
1-1/2 t. salt
1 t. baking powder
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground cloves
1/4 t. ground ginger
4 large eggs
1 c. vegetable oil
1 15-oz. can pumpkin
2/3 c. water
1 c. chopped pecans (optional)

Grease and flour 2 standard loaf pans. Preheat oven to 350 degrees.

Beat all ingredients except pecans at medium speed with an electric mixer until dry ingredients are moistened. Fold in pecans. Spoon evenly into loaf pans. Bake for 1 hour or until wooden pick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; remove from pans and cool completely.

Excellent with softened cream cheese.

Makes 2 loaves.

Adapted from Camellia Rose Inn Cookbook, p. 29.