Preheat oven to 350
Combine sugar, oil,
eggs, pumpkin and water in a large mixing bowl. Blend well.
Stir mix remaining ingredients together in another bowl, then gradually
stir into sugar/egg mixture until well blended.
Prepare 2 large loaf pans or 3 medium loaf pans: coat inside of pans with
cooking spray, line bottom with wax paper, and coat wax paper with
Pour batter into pans and
bake approximately 1 hour or until done (until the top springs back when
lightly touched.) Cooking time varies depending on size of pans.
Remove from oven and
allow to cook for about 5 minutes, then loosen from edges of pan and
invert onto cooling racks to remove from pans. Allow to cool
completely then wrap tightly to store.
This bread keeps well in the
refrigerator for up to a week, and freezes well for a month or more.