Monastery of the Angels Pumpkin Bread

3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
4 each eggs -- beaten
1 cup vegetable oil
2/3 cup water
2 cups pumpkin

Mix together:
Whisk together eggs, oil, water and pumpkin. Add sugar and mix well. Sift in, flour, soda, cinnamon, nutmeg and salt. Beat 2-3 minutes, until well combined.

For muffins, bake at 350 for 20 minutes.
For loaves, 350 for 50-60 minutes, depending upon the size of the loaf pan.

Monastery of the Angels pumpkin bread has been in my house for over 30 years, first obtained by my neighbor who had some sort of "connection" to a secretary for the nuns in Los Angeles and sneaked out the recipe (g). The good sisters have baked this pumpkin bread for ages, and sold it as a fund raising item in the greater Los Angeles area. About ten +/- years ago, they actually broke down and published the recipe in the LA Times Food Section. It is, beyond a doubt, the best pumpkin bread I've ever had (our son says he would have starved his way through college had it not been for me sending him double batches of this bread on a rather regular (and pricy) basis).

Source: Sisters of the Monastery of the Angels via LA Times