Pumpkin Bread

(from The Fanny Farmer Cookbook by Marion Cunningham)

Makes one 9 x 5 x 3-inch loaf

1 ½ cups all-purpose flour
½ teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs, beaten
¼ cup water
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon allspice
½ cup chopped nuts (optional)

Preheat the oven to 350°F. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

Pour into a well-buttered loaf pan. Bake 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. Turn out of the pan and cool on a rack.