Preheat oven to 375°F.

Grease an oven-to-table loaf pan or 8 X 8-inch baking pan with nonstick cooking spray.

In a large bowl, whisk eggs and sugar together. Add pumpkin and mix until combined. In a separate small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add to pumpkin mixture and stir until moistened. Pour into loaf pan and bake for approximately 22 to 25 minutes, or until the edges are set, but the center remains loose and pudding-like. Serve warm.

Passover: substitute ½ cup potato starch plus ½ matzo cake meal for 1 cup flour. Prepare as instructed.

Make Ahead: Can be prepared 2 days ahead of time. Store, covered in the refrigerator or freeze up to 3 months. Defrost in the refrigerator. Rewarm, covered in a warming drawer or 300 degree oven.

Recipe from CELEBRATE: Food Family Shabbos By Elizabeth Kurtz, Emunah of America, distributed by Feldheim Publishers, October 2015