Pumpkin Bread

I know it's a bit early for pumpkins,but this bread is so good that I want to share it now!It comes from Sarah Foster of Foster's Market.Even if you are not a pumpkin lover,you will enjoy this moist,flavorful bread.I have made it in a loaf pan,but it can also be made as muffins,or cupcakes if you add a little cream cheese frosting!Trust me on this one....you will be happy you did.This recipe makes 2 loaves. Ingredients:
3-1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
1 tbsp.nutmeg(I use freshly grated)
2-1/2 c. sugar
4 eggs
1 c. canola oil
1-15oz.can pumpkin puree
1/2 c. water
1 tsp. vanilla
   In the bowl of your mixer,mix together the sugar,eggs and oil.Add the pumpkin,water and vanilla and mix well.
   In another bowl,mix together all of the remaining dry ingredients.Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined.
   Pour the mixture into two loaf pans(9x5x3),and bake at 350 degrees for approximately one hour,or until a toothpick comes out of the center of the cake clean.Let cool for 10-15 minutes,then serve warm.

**Feel free to add in 1 c. of chopped walnuts,pecans or cranberries if desired.
**These loaves freeze beautifully.Wrap well and freeze up to 3 months.