A very good pumpkin bread that I prefer to eat straight from the fridge with lots of whipped cream. You may frost it if desired, or sprinkle with powdered sugar (although the bread is so moist it tends to absorb the sugar). It's fun to use shaped mini-loaf pans (such as the ghosts and pumpkins available from Wilton Industries) instead of using regular loaf pans; but if you do, start checking it for doneness at about 45 minutes.

What you will need:

3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
4 eggs, beaten
1/2 cup water
1 cup vegetable oil
1 cup chopped pecans or walnuts

2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
2 cups pumpkin puree
-or-
Two pint jars of pumpkin butter.

Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5" loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.

Makes 2 regular-sized loaves, or about 12 mini-loaves. Of course, this recipe can be halved.

edit: I found the best icing recipe ever to go with this bread, here.

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