Pumpkin Bread

1 1/4 white flour

1 1/4 wheat flour

1 tsp salt

2 1/2 cups sugar
2 tsp baking soda

2 cups canned or fresh pumpkin puree (unsweetened and not spiced)

1 cup vegetable oil

1/2 cup water

4 large eggs, beaten

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg, fresh grated if possible

1 cup chopped walnuts

In a bowl place the flour, salt, sugar and baking soda. Put the pumpkin, oil water, eggs, cinnamon, and nutmeg in a large mixing bowl and mix well. Add the dry ingredients. Mix until the batter is moist. Toss in the nuts and stir by hand. Lightly oil the insides of two 8 inch loaf pans and pour equal amounts of batter into them. Bake 5o minutes to 1 hour or insert a knife into the middle of the loaf and it comes out clean. Preheat oven to 350F. Let the bread cool in the pans for 10 minutes then loosen the sides. Turn the loaves out and cool on racks or on top of the loaf pans.