1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup chopped walnuts

In a medium bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger & cloves.
In a seperate bowl, cream together butter and sugar until well blended. Beat in eggs, one at a time, blending well.
Using an electric mixer set at low speed, beat in flour mixture alternatly with pumpkin, begining ingredients and ending with dry ingrdients.
Gently fold in 1/2 cup nuts
Pour batter into prepared pan. Smooth top. Sprinkle with remaing nuts.
Bake for 1 hour or until tooth pick inserted in center comes out clean. Transfer pan to a wir rack; let stand 5 min. Turn bread out onto wire rack to cool completly.

Baking Tips-- Always measure all ingredients used in baked goods very carefully. Most baked goods require an exact measurement of certain ingredients to rise and bake correctly.

Note: This lightly spiced pumpkin bread makes a welcome addition to the Thanksgiving day table.