Pumpkin Bread

Why yes, it is already time for another pumpkin recipe! This one is from The Heritage of Southern Cooking, by Camille Glenn. I don't have a photo of the cover because the book is actually packed away in a box right now. I have the recipe because my husband emailed a scan of it to me years ago, back when we were simply Internet friends. He claimed it was the best pumpkin bread ever, and I agree that it is.

8 tbsp (1 stick) butter, at room temperature
1 1/2 cups sugar
2 eggs
1 3/4 cups all-purpose flour
1/8 tsp baking soda
1 1/4 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned pumpkin
1/4 cup water, or more as needed

We actually use a full teaspoon of both cinnamon and nutmeg, to make the bread even more flavorful.

Preheat the oven to 350F. Cream the butter and sugar in the large bowl of an electric mixer or in a food processor. Add the eggs and continue to beat until the mixture becomes thick and smooth.
Sift the flour with the baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the flour, pumpkin, and water alternately to the creamed butter and eggs. Do not overbeat.
Spoon the batter into a lightly greased or foil-lined standard (9 1/2 x 4 1/2 x 3-inch) loaf pan. Place the pan on the middle shelf of the oven and bake for about 1 hour. When a skewer inserted into the center comes out dry, the bread is done.
Remove the pan from the oven and allow the bread to stand for 5 minutes, then turn it out onto a rack.
Cool the bread thoroughly before slicing.