Pumpkin Nut Bread

I make this slightly spicy, moist and flavorful Pumpkin Nut Bread ahead of time and freeze it for giving during the holidays. To make these festive I affix seasonal sugar decorations to each individual mini bread with icing and then wrap in colored cling wrap or cellophane. 3 cups sugar 3 1/2 cups flour 1/2 tsp salt 2 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 4 large eggs 1 cup vegetable oil 2 cups pumpkin puree (fresh or canned) 2/3 cup water 1 1/2 cups walnuts, chopped Preheat the oven to 350 degrees F. Butter 3 large or 8 small loaf pans. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients and add the eggs, oil, pumpkin and water. Beat well with an electric mixer. Stir in the walnuts with a wooden spoon. Pour the batter into the loaf pans filling each half to two-thirds full. Bake for 60-90 minutes for large pans, 30-45 minutes for small ones. The bread is done when a toothpick in the middle comes out clean. Cool in the pan for ten minutes, then loosen the edges of the bread with a knife and turn out to cool on a rack.