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.