Pumpkin Bread - Leah Monson Danielson

3 ½ cups sifted flour
2 tsp. soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin

Sift dry ingredients and place in large mixing bowl. Make a well and add eggs, pumpkin and water. Mix well. Pour batter into 3 small greased loaf pans. Bake at 325-350 degrees for about 1 hour. Let cool for at least 15 minutes before removing from the pan. Store in refrigerator or freezer.

Leah sometimes baked pumpkin bread in empty corn or soup cans.