This is the most moist, delicious pumpkin bread you’ll ever have. I promise.

Oh, and I’m sorry, this recipe makes four loaves. What can I say, we, we’re a large family. Just wrap the extra in foil and toss in the freezer.

Mix:

6 cups flour

4 teaspoons salt

4 cups sugar

4 teaspoons baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

Separately combine:

1 29 oz can pumpkin puree (or 3 1/2 cups)

2 cups oil

8 eggs

1 cup water

Mix wet and dry ingredients together, do not over mix. Pour into four greased loaf pans (or muffin tins). Bake 1 hour at 350 degrees or until knife comes out clean.

Enjoy!