My mom’s pumpkin bread

 Pumpkin Bread

 

2  1/2 cups sugar

1 cup vegetable oil

4 eggs, beaten

1  1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

3  1/2 cups unbleached flour

2 slightly rounded tsp. baking soda

2 cups or 1 can pumpkin

2/3 cups water

walnuts, chopped fine (shake in bag w a little flour first, then discard flour)

 

Place all ingredients except walnuts in large mixing bowl; mix w/ electric beater. Fold in walnuts gently. Place in 2  9-inch or 3 8-inch  large greased and floured loaf pans (not the small ones). Bake 1 hour to 70 minutes in a 350 oven. Test w/ a toothpick or knife, which, when inserted, should come out clean and dry. Cool completely. Wrap in plastic wrap, then in foil and freeze. Tastes and slices best after being frozen. Serve w/ homemade, slightly sweetened whipped cream.