4 large eggs
3 cups granulated sugar
3 1/4 cups all purpose flour
1 cup vegetable oil
2/3 cup water
3 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped pecans or walnuts, optional
1 cup raisins, optional
1 can (15 ounces) solid packed pure pumpkin (NOT pumpkin pie filling)
1. Preheat oven to 350 degrees.
2. In the large bowl of electric mixer, cream together eggs and sugar. Add remaining ingredients (including optional ingredients if using). Mix just until well incorporated, scraping sides as necessary. Set aside.
3. Butter and flour (or use floured baking spray) to prepare two 8-inch loaf pans. Divide batter between the two pans and bake for 1 hour or until center of bread bounces back when touched or wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and serve. Wrap leftover bread in waxed paper and then foil to keep fresh for up to 4 days at room temperature.