Foodie Patoodie!: November baking

It's no secret. I am obsessed with bacon. What's not to love about these versatile, smoky, mouthwatering strips of meat? You can crumble it in a salad, eat it with breakfast, put it on a burger, wrap other foods in it making them that much more delicious, infuse it with alcohol, serve it crunchy, leave it bendy (my preference), or use it to top a loaded baked potato just to name a few. Now that it is officially November, I needed something to start off the official baking season with a BANG. Plus the new oven arrived on Monday so it needed to be christened with something EPIC. Here's my thought process: November = Baking. Love = Bacon. Therefore, November + Love = BAKIN' BACON!!!! It's as simple as 2+2 really, and here's how you can do it yourself!

~Ingredients~
3 cups of all purpose flour
1 tsp. ground cloves
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. J&D Bacon Salt
1 tsp. baking soda
1/2 tsp. baking powder
1 and 1/2 cups of white sugar
1 cup packed light brown sugar
1 cup melted butter
3 large eggs
1 (15oz) can of pure pumpkin
1 cup chopped pecans
4-5 slices of bacon cooked and crumbled

~Instructions~
1. Preheat oven to 350 and butter two loaf pans.
2. In a big bowl, combine flour, spices, Bacon Salt, baking soda, and baking powder, and set aside.

3. In another big bowl, beat together both sugars and the melted butter. Add the eggs and beat with a mixer until fluffy (about 2 minutes).

4. Add the pumpkin and combine thoroughly.

5. In three different batches (because doing it all at once will get the dry mixture EVERYWHERE), add the dry ingredients including the pecans and bacon. Make sure to incorporate it evenly and be on the lookout for dry pockets that didn't get mixed.