2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt
3 1/2 c. flour
2/3 c. butter, at room temperature
3 c. sugar
4 eggs
1 tsp. vanilla
2 c. canned pumpkin
2/3 c. water
1 c. nuts, chopped (optional)
1 c. golden raisins (optional)

Set oven to 350 degrees. Sift the dry ingredients together (soda through flour) and place into large bowl. In another large bowl, cream butter, sugar, and vanilla. Then add eggs and mix well. Stir in canned pumpkin. Add dry ingredients to pumpkin mixture in 4 additions, alternating with water until just smooth; do not overbeat; mixture can be a little lumpy. Then add raisins and chopped nuts. Grease and flour two 9 x 5 x 3 inch loaf pans and spoon batter into pans. Bake about 60 to 65 minutes at 350 degrees until bread pulls away from the sides of the pans and toothpick inserted in center comes out clean. Cool breads in the pan on wire racks 5 minutes; remove from pans and continue to cool on racks. Breads freeze well wrapped in foil and sealed in freezer bag.