Pumpkin Bread

3 cups sugar
1 cup cooking oil
4 eggs
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cup water
1 15-oz can pumpkin (or 2 cups pumpkin puree)

1. Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of two 9x5x3 inch, three 8x4x2 inch, or four 7 1/2x3 1/2x2 inch loaf pans; set aside. In an extra-large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Source: Better Homes and Gardens New Cookbook

I usually halve this recipe and bake it in a 10 inch loaf pan. It takes right around 60 minutes to bake. Always a hit!