Perfect Pumpkin Bread

This bread is seriously addicting! My friend, Jennalee, sent the recipe link to me and I've made it twice now.  Since we harvested our pumpkins, I've been wanting more pumpkin recipes, so I was excited to try this. And honestly, this is a recipe that can't be improved upon.  It tastes perfect--both ways I made it. I modified it, as usual, to substitute whole wheat for white flour and honey for refined sugar.

The first time I made it, I think my pumpkin puree was too watery, and I put more cloves than the recipe calls for. Though the bread sunk because it was too moist, it still tasted amazing. The second time, I did the spices right, cut the butter amount in half, and added 50% more pumpkin. That batch was scrumptious too. So, I've concluded that if you like pumpkin, then however you make this recipe, it will be perfectly delicious.

PERFECT PUMPKIN BREAD

3 c. whole wheat flour
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 c. honey (I even used only 1 c. and it was tasty)
1 c. butter, very softened
3 large eggs
2 c. homemade pumpkin puree, or a 16 oz can

Preheat oven to 350 degrees and grease two loaf pans.
In a medium bowl, mix flour, spices, salt, baking soda, and baking powder, and set aside.
In a stand mixer bowl, cream together butter and honey. Add eggs and beat well. Add pumpkin and mix again.
Add dry mixture gradually, mixing between each batch.
When all mixed thoroughly, pour into two prepared pans.  Bake side by side for about 1 hour or until passes the toothpick (or knife) test.