Step 1

Preheat oven to 350 degrees for Nonstick Loaf Pans (or 325 for Glass Loaf Pans)

Step 2

Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined.

Step 3

In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg... then whisk until well combined.

Step 4

Then gradually pour flour mixture into large bowl of pumpkin mixture, and stir well to combine completely.

Step 5

Spray bottom and interior sides of TWO 9×5 (or 1.5 quart) Loaf Pans with Nonstick Cooking Spray.

Step 6

Pour mixture evenly into loaf pans.

Step 7

Bake for 55 – 75 minutes, or until done and a toothpick inserted in center comes out clean. (baking time will vary based upon your oven, the types of loaf pans you're using, and your elevation)

Step 8

Once done, transfer loaf pans to wire racks and allow bread to cool in pans for 15 minutes.

Step 9

Then remove pumpkin bread from loaf pans, and allow loaf to continue cooling on the wire rack. Once loaves have completely cooled, slice and ENJOY!

Step 10

Storage Tip: To store your bread, wrap it tightly in plastic cling wrap or foil, and store on your counter.  Or, if you'd like to extend its freshness, after 3 - 4 days on your counter you can move it to the refrigerator for 4 more days.

Step 11

Freezer Tip: After baking and cooling completely, wrap pumpkin bread in plastic cling wrap, then again in foil. (you can either freeze the loaf whole, or slice first so you’ll have individual pieces ready-to-go) Place wrapped bread in a gallon freezer bag, and freeze up to 3 months. When ready to enjoy, thaw whole loaf or a few slices in the refrigerator overnight, then bring to room temperature the next day prior to serving.