Moist & Delicious Sour Cream Pumpkin Bread

Preheat oven to 325 degrees.Grease and flour 2 9 x 5 loaf pans. (Any loaf pan around that size will work just fine)In a large bowl, cream together the butter and sugar.Add the eggs one at a time and mix well.Add the pumpkin and sour cream and blend well.Add the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg to the mixture and mix together on low speed.Pour into prepared pans.Bake for 65 to 75 minutes, or until a fork comes out clean.Cool in pan about 10 minutes.Lightly run a knife around the edges of pan to help from sticking.Turn out onto a cooling rack.ENJOY!(If you want to freeze them, wrap them well in cellophane after they have completely cooled and place in freezer)