Mix pumpkin, eggs, salt, spices and sugar in one bowl, set aside.

Sift flour and baking soda into mixture slowly as you fold it in.

This might seem like a pain, but it will prevent lumps!

When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.

Bake at 350 for 15-25 minutes in mini bundt cakes, until slightly browned. For a loaf or larger pan, bake for 20-30 minutes.

Let pumpkin bread cool for five minutes in bunt pan, then flip and let cool on baking rack until completely cool.

Place bundts on top of each other. Trim off any excess bread if necessary to get the bundts to line up and take a circular, pumpkin shape.

Place a cinnamon stick in the middle of each "pumpkin" as the stem (do not eat.)

Optional: use green icing to pipe swirly "vines" on top of pumpkins from the stem.

Enjoy!