Half Moon Bay Pumpkin Bread

• 3 cups sugar granulated
• 3 1/2 cups flour, all-purpose
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 4 large eggs
• 1 cup vegetable oil
• 2 cups pumpkin cooked
• 23 cup water
• 1 1/2 cups walnuts chopped

1. Preheat the oven to 350F (180C).
2. Butter your containers well.
3. Sift the dry ingredients together into a large bowl.
4. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water.
5. Beat thoroughly.
6. It's easier to get all the lumps out if you use an electric mixer.
7. Stir in the walnuts with a wooden spoon.
8. Pour the batter into the containers, filling each only half to two-thirds full.
9. Bake for 60 to 90 minutes, depending on the sizes of your containers.
10. If you're using a very small container, start checking much sooner.
11. The bread is done when a toothpick in the middle comes out clean.
12. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack.
13. Makes three loaves.
14. For baking containers, you can use a loaf pan, metal cans, or whatever.
15. I usually use 1-pound coffee cans, and it takes three of them.
16. If you want tiny loaves, you could probably use soup cans.

sugar, flour, salt, baking soda, cinnamon, nutmeg, eggs, vegetable oil, pumpkin cooked, water, walnuts

Taken from recipeland.com/recipe/v/half-moon-bay-pumpkin-bread-42139 (may not work)