Maggie's Pumpkin Bread

Makes 5 mini loaves (or 2 regular loaves)

Ingredients
Butter or baking spray, for greasing the pans
2 cups canned pumpkin puree
1 cup vegetable or canola oil
4 eggs
2/3 cup water
2 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground ginger
3 teaspoons ground nutmeg
1 teaspoon cinnamon (original recipe had 3 tsp cinnamon but I cut it down for my personal palate)

Directions
1. Preheat the oven to 350 degrees F.
2. Lightly grease 5 baby loaf pans with butter or baking spray.
3. In a large bowl, combine the pumpkin, oil, eggs, water, and sugar. In a separate bowl, mix the flour, baking soda, salt, nutmeg, and cinnamon, combining thoroughly. Gradually stir the dry ingredients into the wet ingredients.
4. Pour the batter into the prepared pans, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes.

(To make 2 regular-size loaves, you’ll need to increase the baking time.)

Walnuts: Optional. Can sprinkle on top before baking, or toss lightly in a dash of flour and mix into the batter just before filling the loaf pans.