1 c. cooking oil or 3/4 c. melted shortening
1/2 - 3/4 c. water
4 eggs
1 3/4 c. pumpkin
3 1/2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. nutmeg
1 1/2 tsp. cinnamon
3 c. sugar
1 c. chopped nuts (optional)

Combine sugar, oil, eggs, water and pumpkin. Sift together flour, soda, salt, nutmeg and cinnamon. Combine liquid mixture and nuts (if desired). Half fill greased and floured 1 pound coffee cans, loaf pan or small cans such as pop cans with the whole and cut out. If using coffee cans, save plastic seal for later use. Recipe makes 3 coffee cans. Bake 1 hour. Cool 15 minutes. Remove from cans, finish cooling. Wash cans and dry them.

When bread is completely cool, return to cans, seal and freeze. Keeps a long time without losing flavor. Thaw at room temperature, not by microwave. Or slice frozen and heat with butter in oven, or in skillet on stove top. When using pop cans, cut cooking to 40 to 45 minutes or less. Don't fill cans quite half full. These make nice gifts.