3 1/2 c. flour
2 1/2 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 c. pureed cooked canned pumpkin
1 c. corn oil
2/3 c. water
4 eggs

Grease and flour two 9 x 5 x 3 inch loaf pans. Stir together in large bowl flour, sugar, baking soda, salt, cinnamon, and nutmeg. Stir together pumpkin, corn oil, and water. Add eggs, one at a time, beating well after each addition. Make well in center of flour mixture; add pumpkin mixture and stir just until flour is moistened. Pour into prepared pans. Bake at 350 degrees for 1 hour or until cake tester in center comes out clean. Remove from oven and cool 10 minutes before removing from pans. Cool on racks. When cool, wrap in foil.