Pumpkin Bread

This is the easiest and the tastiest pumpkin bread I have ever made. It makes two loaves, but I promise, they won't last long after they're cool enough to eat. I use canned pumpkin, but you can certainly use fresh pumpkin, just steam what you need and puree.

Ingredients:
3 1/4 cups all-purpose flour
2 teaspoons baking soda

1 teaspoon baking powder
1 teaspoon ground nutmeg
2 cups pumpkin puree
1 cup vegetable oil
1/2 cup chopped toasted walnuts
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups sugar
2/3 cup water
4 eggs

Garnish: 1/2 cup shelled raw pumpkin seeds

Preparation:
Butter and flour 2 loaf pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, baking powder, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans. Sprinkle with pumpkin seeds and bake for approximately 1 hour until a toothpick inserted comes out clean.