Directions: 1. Preheat oven to 350°F. Lightly grease the bottom and sides of 2 loaf pans. Set aside.
2. In a large bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg and sugar.
3. In a separate bowl, combine the pumpkin, eggs, oil and water.
4. Stir the wet ingredients into the dry ingredients until well blended, but don’t over-mix.
5. Divide the batter evenly between the 2 pans. Run a knife or straight-edge spatula lengthwise down the center of the batter.
6. Bake for 50 to 60 minutes. Insert a toothpick in the center. If it comes out clean
or with dry crumbs, the bread is done. Cool, in the pans, on a wire rack for about 15 minutes. Carefully remove the loaves from the pans and continue to cool on the racks.
To freeze pumpkin bread:
Slice the loaf into portions, then tightly wrap the entire loaf in plastic wrap.
Place the wrapped loaf in a plastic bag suitable for freezing.
To serve from the frozen state:
Before serving, remove as many slices as you plan to serve.
Place slices on a plate, cover and defrost in the refrigerator.
Slices can be heated in a toaster oven.
To defrost using a microwave oven:
Loosely wrap a frozen slice in a paper towel.
Then heat for about 30 seconds or so on low (50%) power.