3 cups sugar
¾ cup oil
4 eggs
1 tsp nutmeg
1 tsp cinnamon
1½ tsp salt
2 cups sugar pumpkin, cooked and mashed
¾ cup buttermilk
smidge of water
1 tsp baking soda
½ tsp baking powder
3 cups flour

For best results, use fresh sugar pumpkin instead of canned. A sugar pumpkin is bigger than a softball and smaller than a soccer ball. To cook the pumpkin, cut it in half and remove the seeds and insides. Place the pumpkin face up in a shallow baking dish with about an inch of water in it. Spray the flesh with a little Pam. Bake the pumpkin at 350° for about an hour. When it's tender, let it cool, then scoop out the cooked pumpkin and mash it. It's now ready to use.

Combine the sugar, oil, eggs, nutmeg, cinnamon, and salt. Beat well.

Add the remaining ingredients and mix well.

Pour the batter into 2 greased loaf pans. Bake at 350° for 1 hour. This bread is very moist, so don't expect a knife or toothpick to come out entirely clean.

Let the bread cool in the pans for awhile, then slide them out and let them cool the rest of the way.