This recipe was given to me by my son when he was in nursery school.
It has been used hundreds of times.
The only change I have made to the original is the addition
of about a tablespoon of dried ginger.
3 1/2 cups flour
2 tsps. baking soda
1 1/2 tsp. salt
2 tsps. cinnamon
1 tsp. nutmeg
1 tblsp. dried ginger
3 cups sugar
1 cup vegetable oil
2/3 cup water
2 cups pumpkin puree (I use one small can of Libby's)
Sift dry ingredients together. Mix pumpkin, water, oil and eggs together.
Pour into dry mixture and mix well. Pour into 2 parchment paper lined
9"x5"x3" loaf pans. Bake in 350 degree oven 1 hour and 15 minutes.
And here is the result. It keeps very well.