Aunt Lillian's Pumpkin Bread Recipe

2 eggs
1 3/4 cup sugar
1 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1 tablespoon vanilla extract
1 cup chopped black walnuts

Preheat the oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans. In a large mixing bowl, combine the eggs, sugar, pumpkin, salt, cinnamon, and nutmeg. Stir in the oil, water, baking soda, flour, vanilla, and walnuts until well blended. Divide the batter equally in the pans. Bake for 45 minutes. Reduce the oven temperature to 250 degrees, and continue baking the loaves for an additional 15 minutes, until a toothpick inserted in the center comes out clean. Serve with real whipped cream and a dash of freshly ground nutmeg.

Tips From Our Test Kitchen:
If you are unable to find black walnuts, regular walnuts or pecans can be substituted.