Pumpkin Bread with Peachy Cream Cheese Spread

3 cups granulated sugar
1 cup vegetable oil
1 (16 ounce) can pumpkin
4 eggs, beaten
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon allspice
1/2 teaspoon cloves

Grease and flour 2 loaf pans. Combine sugar, oil, pumpkin and eggs. Beat until light and fluffy. Sift flour and all other dry ingredients. Add to pumpkin mixture alternately with water until well blended. Pour into pans. Bake at 350 degrees F for 45 minutes.

Cool in the pan for 10 minutes. Serve with Peachy Cream Cheese Spread.

Peachy Cream Cheese Spread:
8 ounces cream cheese
1/3 cup peach preserves
1/4 teaspoon ground ginger

Microwave cream cheese in a small glass bowl at LOW (10% power) 1 1/2 to 2 minutes or until softened. Add preserves and ginger; stir well.

Serve chilled or at room temperature.