Pumpkin Bread
from: Mary Atwood
Chattanooga, TN

3 ½ cups self-rising flour
3 cups sugar
2 t. Cinnamon
1 t. Nutmeg
¼ t. Ground cloves
2 sticks margarine (melted and cooled)
2 cups pumpkin (or 1 can)
2/3 cup water (if using canned pumpkin)

Mix sugar and eggs and slowly add margarine. Combine flour and spices. Mix water and pumpkin. Slowly alternate adding flour and pumpkin mixture to sugar and egg mixture. Mix well. Pour batter into 2 greased loaf pans. Cook at 350 for 60 - 70 min. Use cake tester to test center.