Boy this looks good..it was in the local paper yesterday. I live in the Napa Valley, and it comes from chef Andrew Sutton who is the executive chef of Auberge du Soleil... "In two decades of professional experience I have yet to find a better pumpkin bread recipe!" -Andrew Sutton

Sift together all dry ingredients three times. Place eggs and sugar together in mixer and mix until creamy. Add salad oil and pumpkin, and mix for two or more minutes. Turn off mixer. Add dry ingredients and pour water over the top of the dry ingredients. This should keep the flour dust down. Mix slowly for three or more minutes until all items are mixed together. Pour batter into two greased 5x9-inch pans and bake at 350 degrees. Check with a toothpick for doneness. When toothpick comes out clean, bread is done. For variation, try adding these ingredients: 1/2 cup of pecans or pistachios or other nuts and/or 1/2 cup dried fruit, like raisins. This is a really delighful pumpkin bread and can be toasted for breakfast or tea.