1 tsp. nutmeg
1 tsp. cinnamon
3 c. sugar
1 c. oil
4 eggs
1 1/2 tsp. salt
1 can pumpkin pie filling
2/3 c. water
2 tsp. baking soda
3 c. flour
1 c. nuts (optional)

Beat nutmeg, cinnamon, sugar, oil, eggs and salt together. Add and mix in order, pumpkin, water, baking soda and flour. Grease 3 (1 pound) coffee cans and flour. Fill each just a little more than 1/2 full. Bake upright at 350 degrees for 1 hour. Turn on rack to cool. Freezes well. This bread is extra moist and really doesn't need frosting. Makes 3 loaves.