Preheat oven to 325°. In a medium bowl mix sugar, pumpkin, oil, eggs and water. Combine remaining ingredients; gradually add flour mixture to pumpkin mixture 1 cup at a time until it is mixed well. Do not stir too much.
Pour into two greased 8x4-in. loaf pans. The batter should fill the pan a little bit over 1/2 full. Bake 75-80 minutes or until a toothpick inserted in center comes out clean. Cool pumpkin bread 10 minutes before removing from pans onto a wire rack. Makes 2 loaves. Bread is best when it completely cools and is wrapped in foil or plastic wrap.
This recipe makes 2 loaves or around 10 mini loaves (make sure to fill up half way in whatever container you are using). To make sure the pumpkin bread stays really moist: wrap in plastic wrap followed by a layer of foil. Pass out to friends and family this way or keep in the refrigerator for up to a week. Freeze for up to 3 months fully wrapped in plastic wrap and foil. Bread will be very moist and sweet no matter when it is served as long as you follow the directions above.