Crockpot Pumpkin Bread

cup of oil
cup of sugar
cup of packed brown sugar
2 eggs (beaten)
1 15oz can of pumpkin
1 cup of flour (sifted)
tsp. of salt
tsp. of cinnamon
tsp. of nutmeg
1 tsp. of baking soda

Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
Now add two cups of water to your crockpot and place the pan into a crock pot.
Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn't slip) and bake on high 2 to 3 hours.