Pumpkin Bread

It seems a shame to post this now. I don't think we ever ate it until the fall, but it was on the back of my tea cake recipe, so I'll go ahead and add it. The bread is best right out of the oven with lots of butter...hmm...butter seems to be a theme in these recipes.

3 cups sugar
1 cup butter (or margarine, oleo as some call it)
4 eggs
1 lb can pumpkin
2/3 cup water
3 1/2 c. flour
2 tsp baking soda
2 tsp salt
1 tsp baking pwoder
1 tsp nutmegg
" allspice
" cinnamon
" cloves

Cream sugar and margarine. Add eggs and pumpkin. Mix well. Combine dry ingredients in separate bowl. In the dry ingredient bowl, use mixer and add a little pumpkin mixture, then a little water, repeat a little at a time until all ingredients are mixed. Pour into loaf pans, but the best is empty tin coffee cans. Bake at 350 degrees for 1 1/2 hours.