Preheat oven to 325F.

Spray a loaf pan with baking spray or butter/flour.

Rinse and drain sauerkraut them measure.

Heat water in a saucepan and stir in the 1/4 cup sugar to dissolve.

When water boils, add kraut and cook 2 minutes, then drain and squeeze dry with your hands.

Stir together the flour, salt, baking soda, baking powder, cinnamon and cloves in a mixing bowl.

Separately stir together the eggs, melted butter, sugar and vanilla.

Chop sauerkraut into small bits then stir into the flour mix, then add wet mix to make a batter.

Stir in walnuts.

Pour batter into the prepared loaf pan and bake in the preheated oven for 55-65 minutes or until a toothpick when inserted, can be removed without wet batter sticking to it.

Cool bread in pan for 10 minutes, then turn out onto wire rack to finish cooling completely.