Pumpkin Bread

I can't believe it took me until the end of November to make pumpkin bread this year. It tasted so good again. This recipe is from my Aunt Ruthie and makes 2 large loaves of bread. I made one large loaf and 2 smaller ones.
I am so close to Thanksgiving break... I'm getting so excited!! Only 1 half day of students, 3 conferences, 1 grad assignment and 1 IEP between me and break. Finally!

Pumpkin Bread

3 1/2 cups flour
2 1/2 cups sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 cups pureed cooked or canned pumpkin
1 cup corn oil
2/3 cup water
4 eggs
3/4 cup nuts (I didn't use)

Grease and flour 2 loaf pans.

Stir together in a large bowl, flour, sugar, baking soda, salt, cinnamon and nutmeg.

Mix together pumpkin, corn oil and water. Add eggs, one at a time, beating well after each addition. Make a well in center of flour mixture. Add pumpkin mixture and stir just until flour is moistened. Pour in prepared pans.

Bake at 350 degrees for 1 hour or until done.
Cool 10 minutes before removing from pans.

Golden Spread - 1/2 cup margarine and 1/2 cup Karo - Beat together.