In a large mixing bowl, combine flour, salt and baking powder. Stir thoroughly. Add ginger, cinnamon and nutmeg. Stir again. Indent.
In a second bowl combine, pumpkin puree, sugar, melted butter, brown sugar, eggs and water. Stir thoroughly until blended.
Pour wet ingredients into dry ingredients. Stir until a thick batter forms, about 2 minutes.
Lightly grease bottom and sides of loaf pan with extra butter. Place on center rack of oven and bake for 40 minutes, or until a toothpick placed in the center pulls away cleanly. Remove from oven, cool for 30 minutes. Gently run a knife along edges to release bread from pan and invert onto cutting board. Cool for 1 hour.