Pumpkin Bread - cooking recipe

Ingredients

3 1/3 c. sifted flour
2 tsp. soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
1 c. oil
4 eggs
2/3 c. water
2 c. canned pumpkin (small can)

Preparation

Sift together dry ingredients, including sugar, into mixing bowl.
Make a well in dry ingredients and add all remaining ingredients.
Mix together until smooth.
Apportion batter into 3 conventional bread loaf pans that have been greased and floured. Bake at 350\u00b0 for about 1 hour or until done.
Cool slightly in pans, then turn onto racks to finish cooling.
Wrap in foil or plastic and store in refrigerator or freeze, if desired.
Slice thin and spread with butter.
Serve open-faced or as small sandwich.
Bread should be made at least 1 day before using.
Makes 3 loaves.
Chopped pecans may be added.
Can substitute shredded zucchini in place of the pumpkin.