from the Monastery of the Angels

3-1/2 cups sifted flour

3 cups sugar

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1-1/2 teaspoons salt

4 eggs, beaten

1 cup oil

2/3 cup water

2 cups cooked and mashed pumpkin

Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.  Combine eggs, oil, water and pumpkin, mixing well.  Stir into dry ingredients.

Turn into 3 greased 9×5-inch loaf pans and top with several walnut pieces.  Bake at 350 degrees for 1 hour or until cake tester inserted in center comes out clean.  Cool before slicing.  Makes three one-pound loaves.

Note:  Bread freezes well and tastes best slightly warm, spread with butter.