Ingredients

• 3-1/2 cups all-purpose white flour
• 3 cups sugar
• 3 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup oil
• 2/3 cup water
• 4 eggs
• one 15-ounce can pumpkin

Preparation

1. Preheat oven to 350° F.
2. Mix dry ingredients together in a large bowl. Add oil, water, eggs and pumpkin. Stir until well blended. Add nuts, if desired.
3. Pour batter into loaf pans, lightly sprayed with nonstick cooking spray.
4. To makes 3 regular-sized loaves, bake for 1 hour or until a toothpick inserted in the middle comes out clean. To make 6 mini loaves, bake 45 minutes.
5. Cool loaves on a rack for 10 minutes in pans; then invert, remove from pans and turn right side up and continue cooling. Wrap in aluminum foil when totally cool.

Helpful hints

• One cup chopped pecans (optional) added to this recipe increases potassium to 70 milligrams and phosphorus to 40 milligrams.
• One cup walnuts (optional) added to this recipe will increase potassium to 86 milligrams and phosphorus to 57 milligrams.
• Make loaves ahead and freeze until ready to share or enjoy.