Heat oven to 350°F. Grease 2 (8.5×4.5-inch or 9×5-inch) loaf pans. Cut 2 pieces of waxed paper or parchment to fit bottoms of pans; press in bottom of pans. Grease paper.

In large food processor or blender container, combine beans, eggs, pumpkin and butter. Cover; process 1 minute or until completely smooth. In large bowl, mix flour, sugar, spice, baking soda, baking powder and salt until well mixed. Add pumpkin mixture and water; mix only until all dry ingredients are moistened.

Spoon and spread evenly into pans. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour, before cutting. Wrap and store at room temperature or in refrigerator for longer storage.

Tip: Double wrap one loaf and freeze it for later use.