1 cup canned pumpkin
1 1/2 cups sugar
1/2 cup water
1/2 cup vegetable oil
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
Preheat oven to 350 degrees.
In a large bowl, combine pumpkin, sugar, water, vegetable oil and eggs and beat until well mixed.
In a separate bowl, combine the flour, baking soda, cinnamon, baking powder and nutmeg.
Slowly add the dry ingredients to the wet ingredients, stirring until smooth.
Cover the inside of a 9 x 5 inch loaf pan with aluminum foil and grease before pouring in the batter.
Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
Cool for 10-15 minutes before removing from the pan. Just lift out the foil and allow to cool completely.
Slice and enjoy!
This recipe can also be used for pumpkin muffins. Just lower the baking time to approximately 12-15 minutes.