Sam Choy's Kitchen recipe: Grandma's Go Go Pumpkin Bread
3½ cups all purpose flour
3 cups sugar
2 teaspoons baking soda
½ teaspoon baking powder
1½ teaspoon salt
1¼ ground cloves
1¼ ground cinnamon
1¼ ground nutmeg
One 16 ounce canned pumpkin or 2 cups fresh pumpkin
1 cup vegetable oil
2/3 cup water (if using canned pumpkin) or ½ cup water (if pumpkin is fresh or frozen)
Prepare two 9x5" loaf pans and spray generously with Pam.
Preheat oven to 350 degrees.
In a large mixing bowl, sift dry ingredients together. In another mixing bowl,
Combine wet ingredients then combine the wet and dry ingredients together.
Mix well but do not over beat. Pour into loaf pans. Bake for 1 hour. Cool slightly and take out of pans to let cool on a rack. Place loaves on a clean lint free cloth. Cover with another cloth. Place cooled loaves in ziplock bags. Refrigerate or freeze. The bread needs to "cure" in the refrigerator or freezer at least overnight. It will freeze well up to 3 months.
To serve, slice loaves. Spread a slice with the soft honey cream cheese spread and top with another slice.
Honey Cream Cheese Spread