Recipe: Pumpkin Bread

My recipe for pumpkin bread

3 1/2 c Unbleached flour; sifted
1 1/2 c Light brown sugar; packed
1 1/2 c Sugar; granulated
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon; ground
1/2 ts Nutmeg; ground
4 Eggs; lg
1 c Vegetable oil
2/3 c Water
2 c Pumpkin; mashed, canned
Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry
ingredients in a large bowl and fashion a well in the center.

In a separate bowl, beat the eggs, then add the vegetable oil, water, and pumpkin. Pour into well in center of dry ingredients. Beat thoroughly until well mixed. Pour into the prepared pans.
Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool.

Freezes very well wrapped in aluminum foil. To serve from frozen, thaw overnight, and heat in 350 degree oven until warm.