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Pumpkin Bread

Makes 2 loaves

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin
1/2 cup water
1 cup vegetable oil
1 cup chopped pecans

Preheat oven to 350F. Combine flour, soda, salt, cinnamon, nutmeg, and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9X5 inch loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
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