Pumpkin Bread

3½ cups flour
3 cups sugar
2 teaspoons baking soda
1½ teaspoons salt
3 teaspoons cinnamon
3 teaspoons nutmeg
½ teaspoon ground ginger
4 eggs
1 cup vegetable oil
⅔ cup water
2 cups canned pumpkin

Preheat oven to 350°.

Combine dry ingredients (through ginger) and mix well.

Add the 4 moist ingredients.

Mix well.

Pour into 2 bread pans.

Bake 1 hour or until done.

This bread freezes really well.